View Pit Stop page for race #9 by jaemeriiaa — Ghost race
View profile for Jaemeriiaa (jaemeriiaa)
Official speed | 55.23 wpm (74.31 seconds elapsed during race) |
---|---|
Race Start | August 24, 2016 11:27:23pm UTC |
Race Finish | August 24, 2016 11:28:37pm UTC |
Outcome | No win (3 of 5) |
Opponents |
2. yvesseytoons (60.68 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. |