View Pit Stop page for race #257 by jleegreene — Ghost race
View profile for Josh (jleegreene)
Official speed | 68.73 wpm (59.71 seconds elapsed during race) |
---|---|
Race Start | September 7, 2016 7:14:14pm UTC |
Race Finish | September 7, 2016 7:15:14pm UTC |
Outcome | No win (3 of 5) |
Opponents |
1. oisin_mc (102.81 wpm) 4. tasvirul (68.11 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. |