View Pit Stop page for race #967 by pitviper — Ghost race
View profile for Brian (pitviper)
Official speed | 55.24 wpm (74.29 seconds elapsed during race) |
---|---|
Race Start | April 6, 2017 2:01:28pm UTC |
Race Finish | April 6, 2017 2:02:42pm UTC |
Outcome | No win (3 of 5) |
Opponents |
2. a9088391 (60.80 wpm) |
Accuracy | 96.0% |
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. |