View Pit Stop page for race #422 by trystal — Ghost race
View profile for Trystal (trystal)
Official speed | 74.78 wpm (54.88 seconds elapsed during race) |
---|---|
Race Start | May 9, 2016 1:14:11am UTC |
Race Finish | May 9, 2016 1:15:06am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. nguyenkevin (78.68 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. |