View Pit Stop page for race #6499 by lrslrsl — Ghost race
View profile for Logan (lrslrsl)
Official speed | 86.37 wpm (47.52 seconds elapsed during race) |
---|---|
Race Start | April 11, 2014 4:14:42pm UTC |
Race Finish | April 11, 2014 4:15:30pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. krish5892 (66.19 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. |