View Pit Stop page for race #655 by colbs — Ghost race
Official speed | 79.33 wpm (51.73 seconds elapsed during race) |
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Race Start | July 29, 2017 4:41:35am UTC |
Race Finish | July 29, 2017 4:42:27am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. 21blackjack_ (79.86 wpm) |
Accuracy | 97.0% |
Points | 64.79 |
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. |