View Pit Stop page for race #2882 by phlofy — Ghost race
View profile for phlofy (phlofy)
| Official speed | 83.21 wpm (49.32 seconds elapsed during race) |
|---|---|
| Race Start | October 16, 2016 10:22:18pm UTC |
| Race Finish | October 16, 2016 10:23:07pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. ffdc (96.60 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. |