View Pit Stop page for race #50 by heemylo — Ghost race
View profile for Heemy (heemylo)
| Official speed | 66.12 wpm (62.07 seconds elapsed during race) |
|---|---|
| Race Start | May 12, 2016 11:31:00pm UTC |
| Race Finish | May 12, 2016 11:32:02pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. andrjuha01 (62.53 wpm) |
| Accuracy | 90.0% |
| 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. |