View Pit Stop page for race #366 by ereklo — Ghost race
View profile for Ereklo (ereklo)
| Official speed | 58.30 wpm (70.39 seconds elapsed during race) |
|---|---|
| Race Start | February 19, 2016 10:59:49pm UTC |
| Race Finish | February 19, 2016 11:01:00pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. huhuhn (71.42 wpm) |
| Accuracy | 85.0% |
| 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. |