View Pit Stop page for race #35 by mperich — Ghost race
View profile for Mike (mperich)
| Official speed | 51.21 wpm (80.14 seconds elapsed during race) |
|---|---|
| Race Start | July 20, 2016 11:35:12pm UTC |
| Race Finish | July 20, 2016 11:36:32pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. samiraz (52.66 wpm) |
| Accuracy | 96.0% |
| 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. |