View Pit Stop page for race #5480 by g.w.l.griffiths@btinternet.com — Ghost race
View profile for G Dragon (g.w.l.griffiths@btinternet.com)
Official speed | 54.87 wpm (74.79 seconds elapsed during race) |
---|---|
Race Start | March 14, 2017 10:33:49pm UTC |
Race Finish | March 14, 2017 10:35:03pm UTC |
Outcome | No win (4 of 5) |
Opponents |
2. failure28 (67.54 wpm) |
Accuracy | 88.0% |
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. |