View Pit Stop page for race #3807 by iglo31 — Ghost race
View profile for iglo31 (iglo31)
| Official speed | 69.79 wpm (58.81 seconds elapsed during race) |
|---|---|
| Race Start | April 9, 2017 1:13:37pm UTC |
| Race Finish | April 9, 2017 1:14:36pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. ppubalo (74.70 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. |