View Pit Stop page for race #2672 by sk9nk12 — Ghost race
View profile for peter (sk9nk12)
Official speed | 64.28 wpm (63.85 seconds elapsed during race) |
---|---|
Race Start | January 27, 2015 1:48:29am UTC |
Race Finish | January 27, 2015 1:49:33am UTC |
Outcome | No win (3 of 4) |
Opponents |
1. mairzydoats_mason (81.27 wpm) |
Accuracy | 94.0% |
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. |