View Pit Stop page for race #1023 by mrtnwilliam — Ghost race
View profile for Martin (mrtnwilliam)
Official speed | 58.76 wpm (69.84 seconds elapsed during race) |
---|---|
Race Start | August 7, 2015 11:33:45am UTC |
Race Finish | August 7, 2015 11:34:54am UTC |
Outcome | Win (1 of 2) |
Opponents |
2. lalitmunne9 (51.67 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. |