View Pit Stop page for race #14837 by kangarrou — Ghost race
View profile for asdf (kangarrou)
Official speed | 91.88 wpm (44.67 seconds elapsed during race) |
---|---|
Race Start | January 13, 2015 4:59:36pm UTC |
Race Finish | January 13, 2015 5:00:20pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. mutbuerger (78.99 wpm) |
Accuracy | 98.0% |
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. |