View Pit Stop page for race #146 by patriciabaront — Ghost race
View profile for Patricia (patriciabaront)
| Official speed | 59.19 wpm (69.34 seconds elapsed during race) |
|---|---|
| Race Start | August 7, 2015 6:34:32pm UTC |
| Race Finish | August 7, 2015 6:35:41pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. omicronexe (59.26 wpm) |
| Accuracy | 95.0% |
| 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. |