View Pit Stop page for race #1173 by scottyb — Ghost race
View profile for Brian (scottyb)
| Official speed | 66.76 wpm (61.47 seconds elapsed during race) |
|---|---|
| Race Start | April 18, 2016 1:26:39am UTC |
| Race Finish | April 18, 2016 1:27:40am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. monpig (62.95 wpm) |
| Accuracy | 84.0% |
| 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. |