View Pit Stop page for race #3011 by xrxr — Ghost race
Official speed | 71.77 wpm (57.18 seconds elapsed during race) |
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Race Start | January 1, 2017 4:49:08pm UTC |
Race Finish | January 1, 2017 4:50:05pm UTC |
Outcome | No win (3 of 5) |
Opponents |
1. myagmea (80.40 wpm) |
Accuracy | 91.0% |
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. |