View Pit Stop page for race #4417 by michaelhau — Ghost race
View profile for Michael (michaelhau)
Official speed | 78.27 wpm (52.43 seconds elapsed during race) |
---|---|
Race Start | March 5, 2018 12:36:04am UTC |
Race Finish | March 5, 2018 12:36:56am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. pelly1863 (92.96 wpm) |
Accuracy | 96.0% |
Points | 63.92 |
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. |