View Pit Stop page for race #349 by chilikorven — Ghost race
View profile for Arvid (chilikorven)
Official speed | 69.37 wpm (59.16 seconds elapsed during race) |
---|---|
Race Start | January 21, 2016 2:08:52pm UTC |
Race Finish | January 21, 2016 2:09:51pm UTC |
Outcome | No win (3 of 5) |
Opponents |
2. spiderbooss (74.41 wpm) |
Accuracy | 96.0% |
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. |