View Pit Stop page for race #237 by turbo566 — Ghost race
View profile for Tristan (turbo566)
Official speed | 60.33 wpm (68.03 seconds elapsed during race) |
---|---|
Race Start | February 7, 2016 10:20:44pm UTC |
Race Finish | February 7, 2016 10:21:52pm UTC |
Outcome | No win (2 of 5) |
Opponents |
4. amir194 (55.31 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. |