View Pit Stop page for race #98 by ermine4 — Ghost race
View profile for ermine (ermine4)
| Official speed | 55.73 wpm (73.64 seconds elapsed during race) |
|---|---|
| Race Start | January 17, 2016 7:57:29pm UTC |
| Race Finish | January 17, 2016 7:58:42pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
3. minhluan1590 (57.26 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. |