View Pit Stop page for race #713 by camellia90 — Ghost race
View profile for Tra (camellia90)
Official speed | 65.83 wpm (62.34 seconds elapsed during race) |
---|---|
Race Start | May 18, 2015 2:12:59am UTC |
Race Finish | May 18, 2015 2:14:01am UTC |
Outcome | No win (2 of 5) |
Opponents |
3. andres0432 (64.14 wpm) |
Accuracy | 92.0% |
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. |