View Pit Stop page for race #197 by ebradford — Ghost race
View profile for Oi (ebradford)
| Official speed | 69.93 wpm (58.69 seconds elapsed during race) |
|---|---|
| Race Start | October 20, 2015 3:22:58am UTC |
| Race Finish | October 20, 2015 3:23:57am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. apaars (65.38 wpm) |
| Accuracy | 91.0% |
| 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. |