View Pit Stop page for race #1396 by nooodless — Ghost race
View profile for EAT (nooodless)
| Official speed | 78.84 wpm (52.05 seconds elapsed during race) |
|---|---|
| Race Start | January 3, 2017 1:47:59am UTC |
| Race Finish | January 3, 2017 1:48:51am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. alamjael (57.52 wpm) |
| Accuracy | 95.0% |
| 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. |