View Pit Stop page for race #1769 by asdfwhatyouknow — Ghost race
View profile for Ish (asdfwhatyouknow)
| Official speed | 82.53 wpm (49.73 seconds elapsed during race) |
|---|---|
| Race Start | May 19, 2016 3:12:00am UTC |
| Race Finish | May 19, 2016 3:12:49am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. vixt (91.06 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. |