View Pit Stop page for race #51 by olivemaree — Ghost race
View profile for Jesse (olivemaree)
| Official speed | 65.46 wpm (62.69 seconds elapsed during race) |
|---|---|
| Race Start | April 30, 2017 2:48:41am UTC |
| Race Finish | April 30, 2017 2:49:44am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. al_on_pc (59.17 wpm) 5. electro113 (41.68 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. |