View Pit Stop page for race #68 by tylermcintyler — Ghost race
View profile for Tyler (tylermcintyler)
| Official speed | 78.91 wpm (52.01 seconds elapsed during race) |
|---|---|
| Race Start | November 5, 2015 8:15:04pm UTC |
| Race Finish | November 5, 2015 8:15:56pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. baeyoona (81.31 wpm) |
| Accuracy | 96.0% |
| 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. |