View Pit Stop page for race #10180 by vetlebg — Ghost race
View profile for vetle (vetlebg)
Official speed | 79.68 wpm (51.51 seconds elapsed during race) |
---|---|
Race Start | October 1, 2017 3:55:06pm UTC |
Race Finish | October 1, 2017 3:55:58pm UTC |
Outcome | Win (1 of 5) |
Opponents |
4. powermano2 (60.81 wpm) |
Accuracy | 99.0% |
Points | 65.07 |
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. |