View Pit Stop page for race #204 by moshine — Ghost race
View profile for Kenny (moshine)
| Official speed | 56.19 wpm (73.04 seconds elapsed during race) |
|---|---|
| Race Start | March 22, 2017 7:15:06pm UTC |
| Race Finish | March 22, 2017 7:16:19pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. dirtysouth (66.64 wpm) |
| Accuracy | 90.0% |
| 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. |