View Pit Stop page for race #1792 by pond79 — Ghost race
View profile for รอด้วย (pond79)
Official speed | 86.93 wpm (47.21 seconds elapsed during race) |
---|---|
Race Start | July 11, 2016 7:55:12am UTC |
Race Finish | July 11, 2016 7:55:59am UTC |
Outcome | Win (1 of 3) |
Opponents |
2. fuzzlightbeard (76.12 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. |