View Pit Stop page for race #1284 by andyaldoo — Ghost race
View profile for Andy (andyaldoo)
| Official speed | 76.23 wpm (53.84 seconds elapsed during race) |
|---|---|
| Race Start | March 10, 2015 1:58:52pm UTC |
| Race Finish | March 10, 2015 1:59:46pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. fexer (84.36 wpm) 3. aidag (72.98 wpm) 4. blakman (60.15 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. |