View Pit Stop page for race #29 by wesabbal32 — Ghost race
View profile for Wesley (wesabbal32)
Official speed | 57.83 wpm (70.97 seconds elapsed during race) |
---|---|
Race Start | January 30, 2016 6:02:36am UTC |
Race Finish | January 30, 2016 6:03:47am UTC |
Outcome | No win (3 of 5) |
Opponents |
1. meizlizard (70.40 wpm) 5. tozar (55.66 wpm) |
Accuracy | 97.0% |
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. |