View Pit Stop page for race #816 by narekbb — Ghost race
View profile for narek (narekbb)
| Official speed | 60.63 wpm (67.69 seconds elapsed during race) |
|---|---|
| Race Start | June 30, 2015 12:09:42pm UTC |
| Race Finish | June 30, 2015 12:10:49pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. thucdx (77.26 wpm) |
| Accuracy | 91.0% |
| 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. |