View Pit Stop page for race #1104 by ginganinjaqqq — Ghost race
View profile for Collin (ginganinjaqqq)
| Official speed | 66.89 wpm (61.35 seconds elapsed during race) |
|---|---|
| Race Start | May 11, 2017 3:19:51pm UTC |
| Race Finish | May 11, 2017 3:20:53pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. mslib9 (84.46 wpm) |
| Accuracy | 93.0% |
| 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. |