View Pit Stop page for race #1964 by drmomake — Ghost race
View profile for Friedrich (drmomake)
| Official speed | 63.79 wpm (64.34 seconds elapsed during race) |
|---|---|
| Race Start | March 27, 2017 8:04:21pm UTC |
| Race Finish | March 27, 2017 8:05:25pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
5. senthasiddu (49.03 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. |