View Pit Stop page for race #1141 by dzone — Ghost race
View profile for dmna17 (dzone)
| Official speed | 51.45 wpm (79.77 seconds elapsed during race) |
|---|---|
| Race Start | June 27, 2016 3:25:55pm UTC |
| Race Finish | June 27, 2016 3:27:15pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. spline (73.88 wpm) |
| Accuracy | 94.0% |
| 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. |