View Pit Stop page for race #17 by handro916 — Ghost race
View profile for handro (handro916)
Official speed | 70.13 wpm (58.52 seconds elapsed during race) |
---|---|
Race Start | November 22, 2016 12:19:32am UTC |
Race Finish | November 22, 2016 12:20:30am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. uncleshelby (88.50 wpm) 3. duraszess (68.36 wpm) |
Accuracy | 93.0% |
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. |