View Pit Stop page for race #348 by zevvaffle — Ghost race
View profile for Cory (zevvaffle)
Official speed | 77.38 wpm (53.04 seconds elapsed during race) |
---|---|
Race Start | June 14, 2017 10:31:16pm UTC |
Race Finish | June 14, 2017 10:32:09pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. wulter (83.01 wpm) 3. _les_ (75.35 wpm) |
Accuracy | 97.0% |
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. |