View Pit Stop page for race #1098 by zarjanda — Ghost race
View profile for Aaron (zarjanda)
| Official speed | 75.59 wpm (54.29 seconds elapsed during race) |
|---|---|
| Race Start | August 19, 2016 1:28:50am UTC |
| Race Finish | August 19, 2016 1:29:44am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. dhays116 (80.92 wpm) |
| Accuracy | 95.0% |
| 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. |