View Pit Stop page for race #171 by petropete — Ghost race
View profile for Thomas (petropete)
Official speed | 64.56 wpm (63.57 seconds elapsed during race) |
---|---|
Race Start | October 6, 2014 1:45:05am UTC |
Race Finish | October 6, 2014 1:46:09am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. al_888 (65.84 wpm) |
Accuracy | 95.0% |
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. |