View Pit Stop page for race #7053 by busiclucho — Ghost race
View profile for Sam (busiclucho)
Official speed | 75.32 wpm (54.49 seconds elapsed during race) |
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Race Start | April 22, 2018 2:52:12am UTC |
Race Finish | April 22, 2018 2:53:07am UTC |
Outcome | No win (2 of 5) |
Opponents |
4. jesterdaicha (56.51 wpm) |
Accuracy | 97.0% |
Points | 61.51 |
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. |