View Pit Stop page for race #196 by olgero — Ghost race
Official speed | 44.66 wpm (91.89 seconds elapsed during race) |
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Race Start | December 27, 2016 10:33:21am UTC |
Race Finish | December 27, 2016 10:34:53am UTC |
Outcome | No win (4 of 5) |
Opponents |
2. zhangjvv (54.16 wpm) |
Accuracy | 92.0% |
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. |