View Pit Stop page for race #2645 by cheryltheslowturtle — Ghost race
View profile for Cheryl (cheryltheslowturtle)
| Official speed | 66.15 wpm (62.04 seconds elapsed during race) |
|---|---|
| Race Start | January 9, 2016 8:00:29pm UTC |
| Race Finish | January 9, 2016 8:01:31pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. tulanir (69.72 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. |