View Pit Stop page for race #1892 by jonjonjon63 — Ghost race
View profile for ジョンジョンジョン六十三 (jonjonjon63)
| Official speed | 55.31 wpm (74.20 seconds elapsed during race) |
|---|---|
| Race Start | December 19, 2016 4:07:38am UTC |
| Race Finish | December 19, 2016 4:08:52am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
4. hxh5242 (52.39 wpm) |
| Accuracy | 89.0% |
| 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. |