View Pit Stop page for race #365 by marcocazares — Ghost race
View profile for Marco (marcocazares)
| Official speed | 53.81 wpm (76.27 seconds elapsed during race) |
|---|---|
| Race Start | May 5, 2016 6:43:50pm UTC |
| Race Finish | May 5, 2016 6:45:06pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. kelasol (65.31 wpm) |
| Accuracy | 83.0% |
| 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. |