View Pit Stop page for race #2995 by mirra93 — Ghost race
View profile for Mirra (mirra93)
Official speed | 57.22 wpm (71.72 seconds elapsed during race) |
---|---|
Race Start | June 10, 2016 3:54:17pm UTC |
Race Finish | June 10, 2016 3:55:29pm UTC |
Outcome | No win (4 of 5) |
Opponents |
3. peniaze (60.34 wpm) |
Accuracy | 96.0% |
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. |