View Pit Stop page for race #2 by realbee — Ghost race
View profile for Latt (realbee)
| Official speed | 33.29 wpm (123.28 seconds elapsed during race) |
|---|---|
| Race Start | August 5, 2015 2:02:35pm UTC |
| Race Finish | August 5, 2015 2:04:38pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. pavelr (30.00 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. |