View Pit Stop page for race #503 by buzna — Ghost race
View profile for Michal (buzna)
Official speed | 64.27 wpm (63.86 seconds elapsed during race) |
---|---|
Race Start | May 19, 2016 8:07:11pm UTC |
Race Finish | May 19, 2016 8:08:15pm UTC |
Outcome | No win (2 of 5) |
Opponents |
4. mehrandvd (55.59 wpm) 5. cadillac112 (50.98 wpm) |
Accuracy | 95.0% |
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. |