View Pit Stop page for race #6442 by angrathar — Ghost race
View profile for angrathar (angrathar)
| Official speed | 64.22 wpm (63.91 seconds elapsed during race) |
|---|---|
| Race Start | June 11, 2016 5:50:17pm UTC |
| Race Finish | June 11, 2016 5:51:21pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. mhlplayer (95.20 wpm) |
| Accuracy | 87.0% |
| 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. |