View Pit Stop page for race #461 by mehrandvd — Ghost race
View profile for Mehran (mehrandvd)
Official speed | 65.41 wpm (62.74 seconds elapsed during race) |
---|---|
Race Start | May 7, 2016 10:30:11am UTC |
Race Finish | May 7, 2016 10:31:14am UTC |
Outcome | Win (1 of 5) |
Opponents |
2. msynk (62.92 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. |