View Pit Stop page for race #266 by totalhansson — Ghost race
View profile for Markus (totalhansson)
| Official speed | 46.16 wpm (88.91 seconds elapsed during race) |
|---|---|
| Race Start | May 25, 2016 8:45:08pm UTC |
| Race Finish | May 25, 2016 8:46:37pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. secil (41.08 wpm) |
| Accuracy | 91.0% |
| 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. |