View Pit Stop page for race #425 by crafting112 — Ghost race
View profile for HKER (crafting112)
| Official speed | 89.92 wpm (45.64 seconds elapsed during race) |
|---|---|
| Race Start | April 30, 2015 1:04:38pm UTC |
| Race Finish | April 30, 2015 1:05:24pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. memming (80.79 wpm) |
| Accuracy | 95.0% |
| 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. |