View Pit Stop page for race #80 by flavjag — Ghost race
View profile for flavio (flavjag)
| Official speed | 30.61 wpm (134.07 seconds elapsed during race) |
|---|---|
| Race Start | December 7, 2016 10:43:44pm UTC |
| Race Finish | December 7, 2016 10:45:58pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. mahmoudddd (32.25 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. |