View Pit Stop page for race #1335 by ksydry — Ghost race
View profile for Marek (ksydry)
Official speed | 82.27 wpm (49.88 seconds elapsed during race) |
---|---|
Race Start | December 20, 2016 2:03:00pm UTC |
Race Finish | December 20, 2016 2:03:49pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. myagmea (80.55 wpm) |
Accuracy | 97.0% |
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. |