View Pit Stop page for race #16170 by lynnpineda — Ghost race
View profile for sweets (lynnpineda)
| Official speed | 69.97 wpm (58.65 seconds elapsed during race) |
|---|---|
| Race Start | February 10, 2015 5:06:56pm UTC |
| Race Finish | February 10, 2015 5:07:54pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. trentono (69.87 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. |