View Pit Stop page for race #1499 by zwb1988 — Ghost race
View profile for Wenbo (zwb1988)
| Official speed | 74.80 wpm (54.87 seconds elapsed during race) |
|---|---|
| Race Start | April 29, 2016 10:38:54pm UTC |
| Race Finish | April 29, 2016 10:39:49pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. sjorn (64.46 wpm) |
| Accuracy | 91.0% |
| 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. |