View Pit Stop page for race #23 by cencoller — Ghost race
View profile for Oh (cencoller)
Official speed | 46.48 wpm (88.30 seconds elapsed during race) |
---|---|
Race Start | January 10, 2018 3:16:29am UTC |
Race Finish | January 10, 2018 3:17:57am UTC |
Outcome | No win (3 of 5) |
Opponents |
4. aashish_ (37.71 wpm) |
Accuracy | 98.0% |
Points | 37.96 |
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. |