View Pit Stop page for race #2183 by cyriled — Ghost race
View profile for cyriled (cyriled)
| Official speed | 59.08 wpm (69.47 seconds elapsed during race) |
|---|---|
| Race Start | May 9, 2015 4:07:37pm UTC |
| Race Finish | May 9, 2015 4:08:47pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
4. sybell (52.18 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. |