View Pit Stop page for race #327 by electro113 — Ghost race
View profile for Electro113 (electro113)
Official speed | 41.68 wpm (98.46 seconds elapsed during race) |
---|---|
Race Start | April 30, 2017 2:48:41am UTC |
Race Finish | April 30, 2017 2:50:19am UTC |
Outcome | No win (5 of 5) |
Opponents |
1. olivemaree (65.46 wpm) 3. al_on_pc (59.17 wpm) |
Accuracy | 79.0% |
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. |