View Pit Stop page for race #61 by dadkos34 — Ghost race
View profile for Spavid (dadkos34)
| Official speed | 43.05 wpm (95.33 seconds elapsed during race) |
|---|---|
| Race Start | April 2, 2017 11:38:09am UTC |
| Race Finish | April 2, 2017 11:39:45am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. nazmul_7 (43.23 wpm) |
| Accuracy | 87.0% |
| 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. |