View Pit Stop page for race #2146 by senthasiddu — Ghost race
View profile for Shroudy (senthasiddu)
| Official speed | 49.03 wpm (83.70 seconds elapsed during race) |
|---|---|
| Race Start | March 27, 2017 8:04:21pm UTC |
| Race Finish | March 27, 2017 8:05:45pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. drmomake (63.79 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. |