View Pit Stop page for race #6043 by baylon — Ghost race
View profile for Mazzy (baylon)
Official speed | 55.20 wpm (74.35 seconds elapsed during race) |
---|---|
Race Start | October 30, 2014 9:53:37pm UTC |
Race Finish | October 30, 2014 9:54:52pm UTC |
Outcome | No win (2 of 4) |
Opponents |
1. kitibob (59.34 wpm) |
Accuracy | 96.0% |
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. |