View Pit Stop page for race #127 by danmoople — Ghost race
View profile for Dan (danmoople)
| Official speed | 57.12 wpm (71.85 seconds elapsed during race) |
|---|---|
| Race Start | August 8, 2016 11:57:20am UTC |
| Race Finish | August 8, 2016 11:58:32am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. isilisi (61.83 wpm) |
| Accuracy | 83.0% |
| 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. |