View Pit Stop page for race #187 by p.czigany@gmail.com — Ghost race
View profile for Peter (p.czigany@gmail.com)
Official speed | 59.89 wpm (68.53 seconds elapsed during race) |
---|---|
Race Start | November 25, 2014 8:58:19am UTC |
Race Finish | November 25, 2014 8:59:28am UTC |
Outcome | No win (2 of 5) |
Opponents |
3. yatshukamurabuff (45.71 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. |