View Pit Stop page for race #399 by llinfeng — Ghost race
View profile for Linfeng (llinfeng)
| Official speed | 88.29 wpm (46.48 seconds elapsed during race) |
|---|---|
| Race Start | September 7, 2016 2:39:11am UTC |
| Race Finish | September 7, 2016 2:39:58am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. slugmaster (83.83 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. |