View Pit Stop page for race #1063 by andrew2014 — Ghost race
View profile for Andrew (andrew2014)
| Official speed | 111.82 wpm (36.70 seconds elapsed during race) |
|---|---|
| Race Start | August 25, 2014 5:31:00pm UTC |
| Race Finish | August 25, 2014 5:31:37pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. tomw6272003 (94.42 wpm) |
| Accuracy | 96.0% |
| 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. |