View Pit Stop page for race #10 by roy4ronen — Ghost race
View profile for Roy (roy4ronen)
Official speed | 52.53 wpm (78.13 seconds elapsed during race) |
---|---|
Race Start | July 26, 2015 8:23:13pm UTC |
Race Finish | July 26, 2015 8:24:32pm UTC |
Outcome | No win (2 of 4) |
Opponents |
1. eshimelis (63.06 wpm) 3. the_veldt (45.54 wpm) |
Accuracy | 85.0% |
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. |