View Pit Stop page for race #20 by svenskahan — Ghost race
View profile for Hannah (svenskahan)
Official speed | 63.20 wpm (64.94 seconds elapsed during race) |
---|---|
Race Start | September 28, 2014 2:19:05pm UTC |
Race Finish | September 28, 2014 2:20:10pm UTC |
Outcome | No win (3 of 5) |
Opponents |
2. mtien (69.48 wpm) |
Accuracy | 88.0% |
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. |