View Pit Stop page for race #1838 by brorrobert — Ghost race
View profile for Robert (brorrobert)
Official speed | 75.48 wpm (54.37 seconds elapsed during race) |
---|---|
Race Start | April 10, 2016 10:36:50am UTC |
Race Finish | April 10, 2016 10:37:44am UTC |
Outcome | Win (1 of 2) |
Opponents |
2. prokai (71.88 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. |