View Pit Stop page for race #2660 by shrox — Ghost race
View profile for Shrox (shrox)
Official speed | 82.44 wpm (49.78 seconds elapsed during race) |
---|---|
Race Start | February 1, 2018 8:38:14am UTC |
Race Finish | February 1, 2018 8:39:04am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. boustrophedon (83.17 wpm) |
Accuracy | 97.0% |
Points | 67.33 |
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. |