View Pit Stop page for race #13655 by frankxu — Ghost race
View profile for Frank (frankxu)
Official speed | 87.74 wpm (46.77 seconds elapsed during race) |
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Race Start | September 7, 2018 8:21:04pm UTC |
Race Finish | September 7, 2018 8:21:51pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. rik_sm (75.47 wpm) |
Accuracy | 98.0% |
Points | 71.66 |
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. |