View Pit Stop page for race #186 by derpling — Ghost race
View profile for Tom (derpling)
| Official speed | 53.17 wpm (77.19 seconds elapsed during race) |
|---|---|
| Race Start | July 20, 2016 8:22:47am UTC |
| Race Finish | July 20, 2016 8:24:05am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. argyrwnt (52.44 wpm) 4. legg3it (52.33 wpm) |
| Accuracy | 91.0% |
| 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. |