View Pit Stop page for race #4444 by snoody — Ghost race
View profile for Snoody (snoody)
| Official speed | 69.49 wpm (59.06 seconds elapsed during race) |
|---|---|
| Race Start | November 2, 2015 3:56:45pm UTC |
| Race Finish | November 2, 2015 3:57:44pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
5. bipinkumarmp (56.11 wpm) |
| Accuracy | 97.0% |
| 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. |