View Pit Stop page for race #509 by mcpshiming — Ghost race
View profile for Mike (mcpshiming)
Official speed | 69.60 wpm (58.97 seconds elapsed during race) |
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Race Start | September 6, 2017 8:07:28am UTC |
Race Finish | September 6, 2017 8:08:27am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. dizo (67.21 wpm) |
Accuracy | 95.0% |
Points | 56.84 |
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. |