View Pit Stop page for race #65 by golum — Ghost race
View profile for Golum (golum)
Official speed | 53.34 wpm (76.94 seconds elapsed during race) |
---|---|
Race Start | November 15, 2013 1:34:24pm UTC |
Race Finish | November 15, 2013 1:35:41pm UTC |
Outcome | No win (2 of 3) |
Opponents |
3. vestor (52.04 wpm) |
Accuracy | 96.0% |
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. |