View Pit Stop page for race #171 by ermking19 — Ghost race
View profile for Ermias (ermking19)
Official speed | 74.76 wpm (54.90 seconds elapsed during race) |
---|---|
Race Start | April 3, 2017 3:55:11am UTC |
Race Finish | April 3, 2017 3:56:06am UTC |
Outcome | No win (2 of 2) |
Opponents |
1. shahid_abbas (75.32 wpm) |
Accuracy | 93.0% |
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. |