View Pit Stop page for race #10 by pana1312 — Ghost race
View profile for Pana (pana1312)
| Official speed | 57.87 wpm (70.92 seconds elapsed during race) |
|---|---|
| Race Start | January 26, 2017 9:41:15am UTC |
| Race Finish | January 26, 2017 9:42:26am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. stagadoosh (72.77 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. |