View Pit Stop page for race #85 by haiiro — Ghost race
View profile for Jayson (haiiro)
| Official speed | 56.24 wpm (72.97 seconds elapsed during race) |
|---|---|
| Race Start | November 10, 2016 2:18:57pm UTC |
| Race Finish | November 10, 2016 2:20:10pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. tg_valen (61.60 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. |