View Pit Stop page for race #664 by thecanuck — Ghost race
View profile for Me (thecanuck)
| Official speed | 59.85 wpm (68.57 seconds elapsed during race) |
|---|---|
| Race Start | October 29, 2017 3:49:20pm UTC |
| Race Finish | October 29, 2017 3:50:28pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. amdhc (46.06 wpm) |
| Accuracy | 96.0% |
| Points | 48.88 |
| 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. |