View Pit Stop page for race #16 by _aaron_ — Ghost race
View profile for Aaron (_aaron_)
| Official speed | 62.07 wpm (66.12 seconds elapsed during race) |
|---|---|
| Race Start | January 5, 2016 6:24:01am UTC |
| Race Finish | January 5, 2016 6:25:07am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
3. cantera (72.18 wpm) |
| Accuracy | 85.0% |
| 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. |