View Pit Stop page for race #1359 by simkin — Ghost race
View profile for Simon (simkin)
| Official speed | 48.39 wpm (84.81 seconds elapsed during race) |
|---|---|
| Race Start | April 28, 2016 10:40:56am UTC |
| Race Finish | April 28, 2016 10:42:21am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. oreothekid (45.71 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. |