View Pit Stop page for race #12874 by natfx7 — Ghost race
View profile for Nathaniel (natfx7)
| Official speed | 66.71 wpm (61.52 seconds elapsed during race) |
|---|---|
| Race Start | April 26, 2017 2:36:40am UTC |
| Race Finish | April 26, 2017 2:37:42am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. vincent_aik (56.71 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. |