View Pit Stop page for race #44 by liquidcrafter — Ghost race
View profile for Nate (liquidcrafter)
| Official speed | 54.09 wpm (75.87 seconds elapsed during race) |
|---|---|
| Race Start | March 25, 2016 7:38:36pm UTC |
| Race Finish | March 25, 2016 7:39:52pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. rium (59.57 wpm) 3. masterchen (52.55 wpm) |
| Accuracy | 91.0% |
| 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. |