View Pit Stop page for race #510 by myagmea — Ghost race
View profile for Andre (myagmea)
Official speed | 80.55 wpm (50.95 seconds elapsed during race) |
---|---|
Race Start | December 20, 2016 2:03:00pm UTC |
Race Finish | December 20, 2016 2:03:51pm UTC |
Outcome | No win (2 of 4) |
Opponents |
1. ksydry (82.27 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. |