View Pit Stop page for race #10 by kailhreds — Ghost race
View profile for Edward (kailhreds)
| Official speed | 54.99 wpm (74.63 seconds elapsed during race) |
|---|---|
| Race Start | February 29, 2016 12:59:31am UTC |
| Race Finish | February 29, 2016 1:00:46am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. rhodafeet (63.65 wpm) |
| Accuracy | 89.0% |
| 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. |