View Pit Stop page for race #514 by code0monkey1 — Ghost race
View profile for Vonn (code0monkey1)
| Official speed | 52.32 wpm (78.44 seconds elapsed during race) |
|---|---|
| Race Start | September 2, 2016 4:55:18pm UTC |
| Race Finish | September 2, 2016 4:56:36pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. trxd (55.77 wpm) |
| Accuracy | 94.0% |
| 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. |