View Pit Stop page for race #1781 by asanch5169 — Ghost race
View profile for Nahuatl_19650 (asanch5169)
Official speed | 83.56 wpm (49.11 seconds elapsed during race) |
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Race Start | May 16, 2015 1:15:51am UTC |
Race Finish | May 16, 2015 1:16:40am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. tristanhilton85 (82.25 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. |