View Pit Stop page for race #23 by datguy229 — Ghost race
View profile for Joe (datguy229)
Official speed | 60.31 wpm (68.05 seconds elapsed during race) |
---|---|
Race Start | September 17, 2015 11:58:32pm UTC |
Race Finish | September 17, 2015 11:59:40pm UTC |
Outcome | Win (1 of 3) |
Opponents |
2. fluffernutter345 (58.76 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. |