View Pit Stop page for race #199 by sn00pbom — Ghost race
View profile for Zach (sn00pbom)
Official speed | 82.31 wpm (49.86 seconds elapsed during race) |
---|---|
Race Start | August 28, 2016 8:57:48pm UTC |
Race Finish | August 28, 2016 8:58:38pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. johnbonham (91.19 wpm) |
Accuracy | 98.0% |
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. |