View Pit Stop page for race #3429 by ehgan — Ghost race
View profile for Mark Egan (ehgan)
| Official speed | 64.14 wpm (63.98 seconds elapsed during race) |
|---|---|
| Race Start | June 28, 2016 5:25:28am UTC |
| Race Finish | June 28, 2016 5:26:32am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. isilisi (54.28 wpm) |
| Accuracy | 93.0% |
| 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. |