View Pit Stop page for race #745 by brentiani — Ghost race
View profile for Esad (brentiani)
| Official speed | 76.04 wpm (53.97 seconds elapsed during race) |
|---|---|
| Race Start | June 19, 2015 8:32:13pm UTC |
| Race Finish | June 19, 2015 8:33:07pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. fips (61.57 wpm) |
| Accuracy | 95.0% |
| 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. |