View Pit Stop page for race #1899 by maddar — Ghost race
View profile for madhan (maddar)
Official speed | 48.88 wpm (83.96 seconds elapsed during race) |
---|---|
Race Start | October 20, 2016 8:47:23am UTC |
Race Finish | October 20, 2016 8:48:47am UTC |
Outcome | No win (4 of 5) |
Opponents |
1. zn1p3r (72.48 wpm) |
Accuracy | 87.0% |
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. |