View Pit Stop page for race #262 by eisenhauer — Ghost race
View profile for Thomas (eisenhauer)
Official speed | 57.23 wpm (71.71 seconds elapsed during race) |
---|---|
Race Start | March 31, 2017 6:57:37am UTC |
Race Finish | March 31, 2017 6:58:49am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. htariq (67.78 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. |