View Pit Stop page for race #1419 by g_light — Ghost race
View profile for Nurbergen (g_light)
| Official speed | 64.61 wpm (63.52 seconds elapsed during race) |
|---|---|
| Race Start | October 6, 2015 10:39:55am UTC |
| Race Finish | October 6, 2015 10:40:59am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. rifat (66.74 wpm) |
| Accuracy | 92.0% |
| 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. |