View Pit Stop page for race #483 by djomlax — Ghost race
View profile for Trippis (djomlax)
| Official speed | 52.83 wpm (77.68 seconds elapsed during race) |
|---|---|
| Race Start | March 12, 2016 10:39:52pm UTC |
| Race Finish | March 12, 2016 10:41:09pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. fierypotato (57.54 wpm) |
| Accuracy | 89.0% |
| 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. |