View Pit Stop page for race #3 by cowavenger — Ghost race
View profile for Richard (cowavenger)
Official speed | 74.31 wpm (55.23 seconds elapsed during race) |
---|---|
Race Start | October 30, 2016 4:09:41am UTC |
Race Finish | October 30, 2016 4:10:36am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. smallchicken (83.73 wpm) |
Accuracy | 94.0% |
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. |