View Pit Stop page for race #188 by yarlyy — Ghost race
View profile for Yarly (yarlyy)
Official speed | 56.37 wpm (72.80 seconds elapsed during race) |
---|---|
Race Start | December 16, 2013 5:59:12pm UTC |
Race Finish | December 16, 2013 6:00:24pm UTC |
Outcome | No win (5 of 5) |
Opponents |
3. mhret (62.08 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. |