View Pit Stop page for race #109 by liamdasilva — Ghost race
View profile for Liam (liamdasilva)
| Official speed | 52.30 wpm (78.47 seconds elapsed during race) |
|---|---|
| Race Start | June 22, 2015 12:21:05am UTC |
| Race Finish | June 22, 2015 12:22:23am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
3. mamaatje (56.55 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. |