View Pit Stop page for race #2499 by xkj888418 — Ghost race
View profile for Darrick (xkj888418)
Official speed | 65.17 wpm (62.97 seconds elapsed during race) |
---|---|
Race Start | June 6, 2015 5:27:13am UTC |
Race Finish | June 6, 2015 5:28:16am UTC |
Outcome | No win (3 of 3) |
Opponents |
1. z35shi (81.22 wpm) 2. bacosca (77.89 wpm) |
Accuracy | 94.0% |
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. |