View Pit Stop page for race #1098 by oisin_mc — Ghost race
View profile for tiptop magoo (oisin_mc)
Official speed | 102.81 wpm (39.92 seconds elapsed during race) |
---|---|
Race Start | September 7, 2016 7:14:14pm UTC |
Race Finish | September 7, 2016 7:14:54pm UTC |
Outcome | Win (1 of 5) |
Opponents |
3. jleegreene (68.73 wpm) 4. tasvirul (68.11 wpm) |
Accuracy | 93.0% |
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. |