View Pit Stop page for race #8227 by ksydry_nt_pbt — Ghost race
View profile for Marek (ksydry_nt_pbt)
Official speed | 86.89 wpm (47.23 seconds elapsed during race) |
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Race Start | September 24, 2017 8:32:21am UTC |
Race Finish | September 24, 2017 8:33:08am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. tursi960 (87.34 wpm) |
Accuracy | 98.0% |
Points | 70.96 |
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. |