View Pit Stop page for race #747 by propann — Ghost race
View profile for kekw (propann)
| Official speed | 52.71 wpm (77.86 seconds elapsed during race) |
|---|---|
| Race Start | July 23, 2017 10:10:17am UTC |
| Race Finish | July 23, 2017 10:11:34am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. rominpasa (54.69 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. |