View Pit Stop page for race #849 by 312211 — Ghost race
View profile for 312211 (312211)
| Official speed | 74.60 wpm (55.01 seconds elapsed during race) |
|---|---|
| Race Start | July 26, 2016 7:55:24pm UTC |
| Race Finish | July 26, 2016 7:56:19pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. zarthon (69.51 wpm) |
| Accuracy | 94.0% |
| 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. |