View Pit Stop page for race #685 by ronelijahruiz — Ghost race
View profile for Ultralord (ronelijahruiz)
Official speed | 111.62 wpm (36.77 seconds elapsed during race) |
---|---|
Race Start | March 21, 2017 5:03:54am UTC |
Race Finish | March 21, 2017 5:04:30am UTC |
Outcome | Win (1 of 3) |
Opponents |
2. optimus_line (70.64 wpm) |
Accuracy | 94.0% |
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. |