View Pit Stop page for race #1932 by wendyisawesome — Ghost race
View profile for Wendy (wendyisawesome)
| Official speed | 59.78 wpm (68.65 seconds elapsed during race) |
|---|---|
| Race Start | March 22, 2017 3:59:29am UTC |
| Race Finish | March 22, 2017 4:00:38am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. allock (114.40 wpm) |
| Accuracy | 88.0% |
| 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. |