View Pit Stop page for race #467 by dbambino — Ghost race
View profile for Dyl (dbambino)
| Official speed | 78.77 wpm (52.10 seconds elapsed during race) |
|---|---|
| Race Start | January 10, 2017 8:23:28pm UTC |
| Race Finish | January 10, 2017 8:24:20pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. faensoldemor (78.56 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. |