View Pit Stop page for race #26 by paybtawsan — Ghost race
View profile for Shermill Roger (paybtawsan)
Official speed | 34.15 wpm (120.18 seconds elapsed during race) |
---|---|
Race Start | May 24, 2017 12:25:48pm UTC |
Race Finish | May 24, 2017 12:27:48pm UTC |
Outcome | No win (3 of 4) |
Opponents |
2. dridrees (40.67 wpm) |
Accuracy | 81.0% |
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. |