View Pit Stop page for race #519 by techxnique — Ghost race
View profile for Arturo (techxnique)
| Official speed | 53.34 wpm (76.94 seconds elapsed during race) |
|---|---|
| Race Start | January 6, 2016 7:46:37pm UTC |
| Race Finish | January 6, 2016 7:47:54pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. kolundez (67.36 wpm) |
| Accuracy | 91.0% |
| 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. |