View Pit Stop page for race #104 by jessald — Ghost race
View profile for Jesse (jessald)
| Official speed | 87.79 wpm (46.75 seconds elapsed during race) |
|---|---|
| Race Start | January 24, 2016 10:45:48pm UTC |
| Race Finish | January 24, 2016 10:46:35pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
5. cite_berlin (68.89 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. |