View Pit Stop page for race #524 by kirbylong — Ghost race
View profile for Kirby (kirbylong)
Official speed | 55.55 wpm (73.88 seconds elapsed during race) |
---|---|
Race Start | March 7, 2018 2:20:52pm UTC |
Race Finish | March 7, 2018 2:22:06pm UTC |
Outcome | Win (1 of 3) |
Opponents |
3. npintaric (44.95 wpm) |
Accuracy | 95.0% |
Points | 45.36 |
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. |