View Pit Stop page for race #19797 by foobird — Ghost race
View profile for Das FoO (foobird)
Official speed | 90.42 wpm (45.39 seconds elapsed during race) |
---|---|
Race Start | April 29, 2019 8:17:58pm UTC |
Race Finish | April 29, 2019 8:18:44pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. elliot_notts (78.23 wpm) 3. myles_jb (77.14 wpm) |
Accuracy | 98.0% |
Points | 73.84 |
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. |