View Pit Stop page for race #4201 by berk — Ghost race
View profile for Bailey (berk)
| Official speed | 82.03 wpm (50.03 seconds elapsed during race) |
|---|---|
| Race Start | September 11, 2015 3:17:32pm UTC |
| Race Finish | September 11, 2015 3:18:22pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. dopedabest (73.42 wpm) 4. naka__ (66.42 wpm) |
| Accuracy | 99.0% |
| 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. |