View Pit Stop page for race #15 by le_zeblitz — Ghost race
View profile for David (le_zeblitz)
| Official speed | 53.72 wpm (76.40 seconds elapsed during race) |
|---|---|
| Race Start | May 9, 2016 11:50:37am UTC |
| Race Finish | May 9, 2016 11:51:53am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. weegull (48.57 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. |