View Pit Stop page for race #308 by hellogogogo — Ghost race
View profile for jie (hellogogogo)
| Official speed | 70.39 wpm (58.30 seconds elapsed during race) |
|---|---|
| Race Start | August 28, 2015 3:04:09pm UTC |
| Race Finish | August 28, 2015 3:05:07pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. mbb3_mitch (63.14 wpm) |
| Accuracy | 92.0% |
| 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. |