View Pit Stop page for race #16 by samzo — Ghost race
View profile for Yutosen (samzo)
| Official speed | 40.89 wpm (100.37 seconds elapsed during race) |
|---|---|
| Race Start | August 17, 2016 2:52:39pm UTC |
| Race Finish | August 17, 2016 2:54:20pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. sassi17 (40.93 wpm) |
| Accuracy | 84.0% |
| 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. |