View Pit Stop page for race #55 by bienzza — Ghost race
View profile for nafe (bienzza)
| Official speed | 49.68 wpm (82.61 seconds elapsed during race) |
|---|---|
| Race Start | September 27, 2014 4:39:50am UTC |
| Race Finish | September 27, 2014 4:41:12am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
4. jen_dtn (41.19 wpm) |
| Accuracy | 88.0% |
| 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. |