View Pit Stop page for race #4 by yongebae — Ghost race
View profile for YongeBAE (yongebae)
| Official speed | 58.57 wpm (70.07 seconds elapsed during race) |
|---|---|
| Race Start | February 1, 2017 1:39:35am UTC |
| Race Finish | February 1, 2017 1:40:45am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
5. swes (47.11 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. |