View Pit Stop page for race #1910 by smittywerben — Ghost race
View profile for Erick (smittywerben)
| Official speed | 52.31 wpm (78.46 seconds elapsed during race) |
|---|---|
| Race Start | July 19, 2017 5:36:53am UTC |
| Race Finish | July 19, 2017 5:38:11am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. promechanics (76.96 wpm) |
| Accuracy | 95.0% |
| 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. |