View Pit Stop page for race #199 by neovison6993 — Ghost race
View profile for Bolbi (neovison6993)
Official speed | 53.33 wpm (76.95 seconds elapsed during race) |
---|---|
Race Start | November 30, 2016 9:27:20pm UTC |
Race Finish | November 30, 2016 9:28:37pm UTC |
Outcome | No win (3 of 5) |
Opponents |
1. wulter (72.66 wpm) 2. fabiankasun (57.63 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. |