View Pit Stop page for race #3928 by fantom_x86 — Ghost race
View profile for fantom (fantom_x86)
Official speed | 72.37 wpm (56.71 seconds elapsed during race) |
---|---|
Race Start | April 4, 2015 2:31:55am UTC |
Race Finish | April 4, 2015 2:32:52am UTC |
Outcome | No win (4 of 5) |
Opponents |
2. toby_ (76.55 wpm) |
Accuracy | 93.0% |
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. |