View Pit Stop page for race #884 by colemaklearner824 — Ghost race
View profile for Greg (colemaklearner824)
Official speed | 60.75 wpm (67.56 seconds elapsed during race) |
---|---|
Race Start | January 25, 2016 7:02:11pm UTC |
Race Finish | January 25, 2016 7:03:19pm UTC |
Outcome | No win (3 of 4) |
Opponents |
1. shoelegend88 (84.41 wpm) |
Accuracy | 92.0% |
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. |