View Pit Stop page for race #149 by melvindvorak — Ghost race
View profile for Marcy (melvindvorak)
Official speed | 65.72 wpm (62.45 seconds elapsed during race) |
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Race Start | October 4, 2016 9:49:32am UTC |
Race Finish | October 4, 2016 9:50:34am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. goonerjimmy (72.32 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. |