View Pit Stop page for race #166 by htoob — Ghost race
View profile for Kenneth (htoob)
| Official speed | 53.26 wpm (77.06 seconds elapsed during race) |
|---|---|
| Race Start | May 2, 2016 5:21:36pm UTC |
| Race Finish | May 2, 2016 5:22:53pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. seanxpark (64.31 wpm) |
| Accuracy | 92.0% |
| 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. |