View Pit Stop page for race #295 by happyraul — Ghost race
View profile for marvolo (happyraul)
| Official speed | 58.72 wpm (69.89 seconds elapsed during race) |
|---|---|
| Race Start | August 30, 2016 11:29:56am UTC |
| Race Finish | August 30, 2016 11:31:06am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. abelics (64.69 wpm) |
| Accuracy | 92.0% |
| 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. |