View Pit Stop page for race #1347 by josephpogi — Ghost race
View profile for FirstTime (josephpogi)
| Official speed | 51.74 wpm (79.32 seconds elapsed during race) |
|---|---|
| Race Start | September 26, 2016 5:12:20am UTC |
| Race Finish | September 26, 2016 5:13:39am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
4. alcervantes (44.75 wpm) |
| Accuracy | 90.0% |
| 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. |