View Pit Stop page for race #353 by hukian541 — Ghost race
View profile for Andy (hukian541)
Official speed | 78.10 wpm (52.55 seconds elapsed during race) |
---|---|
Race Start | November 27, 2015 6:31:19pm UTC |
Race Finish | November 27, 2015 6:32:11pm UTC |
Outcome | No win (3 of 5) |
Opponents |
2. uroskrunic2 (79.83 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. |