View Pit Stop page for race #97 by mwngky — Ghost race
View profile for Dave (mwngky)
Official speed | 76.43 wpm (53.70 seconds elapsed during race) |
---|---|
Race Start | December 31, 2018 4:36:54pm UTC |
Race Finish | December 31, 2018 4:37:48pm UTC |
Outcome | No win (2 of 3) |
Opponents |
3. footlover (57.73 wpm) |
Accuracy | 99.0% |
Points | 62.42 |
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. |