View Pit Stop page for race #3276 by senthasiddu — Ghost race
View profile for Shroudy (senthasiddu)
| Official speed | 51.89 wpm (79.09 seconds elapsed during race) |
|---|---|
| Race Start | April 11, 2017 6:11:38pm UTC |
| Race Finish | April 11, 2017 6:12:58pm UTC |
| Outcome | No win (3 of 2) |
| Opponents |
2. nighil (54.70 wpm) |
| Accuracy | 88.0% |
| 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. |