View Pit Stop page for race #321 by olivertee — Ghost race
View profile for Oliver (olivertee)
Official speed | 99.66 wpm (41.18 seconds elapsed during race) |
---|---|
Race Start | April 4, 2016 1:37:56am UTC |
Race Finish | April 4, 2016 1:38:37am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. maggma (84.47 wpm) 3. etulf (70.51 wpm) |
Accuracy | 95.0% |
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. |