View Pit Stop page for race #114 by loomi — Ghost race
Official speed | 62.70 wpm (65.45 seconds elapsed during race) |
---|---|
Race Start | May 6, 2017 8:01:52pm UTC |
Race Finish | May 6, 2017 8:02:57pm UTC |
Outcome | No win (4 of 5) |
Opponents |
2. neithan (74.52 wpm) |
Accuracy | 96.0% |
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. |