View Pit Stop page for race #150 by andrewandrew — Ghost race
View profile for Andrew (andrewandrew)
Official speed | 61.01 wpm (67.27 seconds elapsed during race) |
---|---|
Race Start | July 1, 2016 5:55:26pm UTC |
Race Finish | July 1, 2016 5:56:33pm UTC |
Outcome | No win (2 of 4) |
Opponents |
1. buzna (71.50 wpm) |
Accuracy | 96.0% |
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. |