View Pit Stop page for race #26 by ronen_grinker — Ghost race
View profile for Ronen (ronen_grinker)
Official speed | 68.28 wpm (60.11 seconds elapsed during race) |
---|---|
Race Start | September 24, 2019 7:38:34am UTC |
Race Finish | September 24, 2019 7:39:34am UTC |
Outcome | No win (3 of 3) |
Opponents |
2. pussiahma (71.68 wpm) |
Accuracy | 95.0% |
Points | 55.76 |
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. |