View Pit Stop page for race #273 by noonzz — Ghost race
View profile for dave (noonzz)
| Official speed | 87.72 wpm (46.79 seconds elapsed during race) |
|---|---|
| Race Start | February 15, 2016 10:24:58pm UTC |
| Race Finish | February 15, 2016 10:25:44pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. redyrme (83.50 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. |