View Pit Stop page for race #158 by mmcblk — Ghost race
View profile for mmcblk (mmcblk)
Official speed | 56.09 wpm (73.17 seconds elapsed during race) |
---|---|
Race Start | April 3, 2016 6:13:28pm UTC |
Race Finish | April 3, 2016 6:14:41pm UTC |
Outcome | No win (4 of 5) |
Opponents |
2. libervurto (60.99 wpm) 3. aigato (60.43 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. |