View Pit Stop page for race #100 by imjoe6721 — Ghost race
View profile for Joe (imjoe6721)
| Official speed | 61.16 wpm (67.10 seconds elapsed during race) |
|---|---|
| Race Start | January 26, 2015 3:24:54pm UTC |
| Race Finish | January 26, 2015 3:26:01pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. lech (61.13 wpm) |
| Accuracy | 91.0% |
| Points | 0.00 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |