View Pit Stop page for race #726 by nanohezna — Ghost race
View profile for Nano (nanohezna)
| Official speed | 95.92 wpm (42.79 seconds elapsed during race) |
|---|---|
| Race Start | May 18, 2016 4:22:31am UTC |
| Race Finish | May 18, 2016 4:23:14am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. lordjj_super (86.23 wpm) |
| Accuracy | 93.0% |
| 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. |