View Pit Stop page for race #7 by rik_sm — Ghost race
View profile for Rick (rik_sm)
Official speed | 75.47 wpm (54.38 seconds elapsed during race) |
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Race Start | September 7, 2018 8:21:04pm UTC |
Race Finish | September 7, 2018 8:21:59pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. frankxu (87.74 wpm) |
Accuracy | 97.0% |
Points | 61.64 |
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. |