View Pit Stop page for race #505 by harddoom — Ghost race
View profile for Jonathan (harddoom)
| Official speed | 68.57 wpm (59.85 seconds elapsed during race) |
|---|---|
| Race Start | September 21, 2016 5:19:05pm UTC |
| Race Finish | September 21, 2016 5:20:05pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. x_missin_pgl_2008_x (72.56 wpm) |
| Accuracy | 92.0% |
| 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. |