View Pit Stop page for race #15 by mekirin — Ghost race
View profile for Kai (mekirin)
Official speed | 64.65 wpm (63.48 seconds elapsed during race) |
---|---|
Race Start | March 4, 2017 4:35:06am UTC |
Race Finish | March 4, 2017 4:36:09am UTC |
Outcome | Win (1 of 2) |
Opponents |
2. mandish (61.09 wpm) |
Accuracy | 96.0% |
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. |