View Pit Stop page for race #4 by sprhero — Ghost race
View profile for Martijn (sprhero)
| Official speed | 76.60 wpm (53.58 seconds elapsed during race) |
|---|---|
| Race Start | March 21, 2016 9:13:46pm UTC |
| Race Finish | March 21, 2016 9:14:40pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. mrgamer197 (65.54 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. |