View Pit Stop page for race #1440 by cranetao — Ghost race
View profile for joseph (cranetao)
Official speed | 66.85 wpm (61.39 seconds elapsed during race) |
---|---|
Race Start | May 25, 2017 1:07:17pm UTC |
Race Finish | May 25, 2017 1:08:18pm UTC |
Outcome | No win (3 of 4) |
Opponents |
1. husjuky (75.95 wpm) 2. eequla (74.49 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. |