View Pit Stop page for race #109 by matheus123ss — Ghost race
View profile for Matheus G (matheus123ss)
Official speed | 41.39 wpm (99.15 seconds elapsed during race) |
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Race Start | August 9, 2014 10:19:27pm UTC |
Race Finish | August 9, 2014 10:21:06pm UTC |
Outcome | No win (2 of 4) |
Opponents |
3. nitrousoxide (31.59 wpm) |
Accuracy | 92.0% |
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. |