View Pit Stop page for race #127 by rath130 — Ghost race
View profile for Jacob (rath130)
| Official speed | 51.27 wpm (80.05 seconds elapsed during race) |
|---|---|
| Race Start | January 13, 2017 2:07:02am UTC |
| Race Finish | January 13, 2017 2:08:22am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
3. sticky1 (63.98 wpm) |
| Accuracy | 87.0% |
| 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. |