View Pit Stop page for race #1225 by racconcommander — Ghost race
View profile for Raccoon Commander (racconcommander)
Official speed | 64.34 wpm (63.79 seconds elapsed during race) |
---|---|
Race Start | May 3, 2016 8:36:42pm UTC |
Race Finish | May 3, 2016 8:37:46pm UTC |
Outcome | No win (2 of 4) |
Opponents |
3. amir194 (52.18 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. |