View Pit Stop page for race #160 by joslemon — Ghost race
View profile for Josh (joslemon)
Official speed | 79.00 wpm (51.95 seconds elapsed during race) |
---|---|
Race Start | November 24, 2015 9:58:34pm UTC |
Race Finish | November 24, 2015 9:59:25pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. oneguardsam (76.09 wpm) 3. zbrooks (68.79 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. |