View Pit Stop page for race #141 by dalicanollie — Ghost race
View profile for Getting slower and slower (dalicanollie)
Official speed | 60.63 wpm (67.69 seconds elapsed during race) |
---|---|
Race Start | March 8, 2017 5:58:05am UTC |
Race Finish | March 8, 2017 5:59:13am UTC |
Outcome | No win (2 of 4) |
Opponents |
3. norman0123 (56.24 wpm) 4. doofman (49.70 wpm) |
Accuracy | 91.0% |
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. |