View Pit Stop page for race #655 by vascof — Ghost race
View profile for Vasco (vascof)
| Official speed | 102.65 wpm (39.98 seconds elapsed during race) |
|---|---|
| Race Start | January 2, 2016 4:53:10pm UTC |
| Race Finish | January 2, 2016 4:53:50pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. aidag (79.40 wpm) |
| Accuracy | 97.0% |
| 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. |