View Pit Stop page for race #2292 by trentono — Ghost race
View profile for Trent (trentono)
Official speed | 90.33 wpm (45.43 seconds elapsed during race) |
---|---|
Race Start | December 30, 2015 7:39:37pm UTC |
Race Finish | December 30, 2015 7:40:22pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. zbrooks (68.00 wpm) 3. cheryltheslowturtle (65.68 wpm) |
Accuracy | 99.0% |
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. |