View Pit Stop page for race #1737 by lukedude123 — Ghost race
View profile for Luke (lukedude123)
| Official speed | 69.43 wpm (59.11 seconds elapsed during race) |
|---|---|
| Race Start | August 18, 2014 12:20:23am UTC |
| Race Finish | August 18, 2014 12:21:22am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. tomino (84.67 wpm) |
| Accuracy | 89.0% |
| 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. |