View Pit Stop page for race #143 by khel_diente — Ghost race
View profile for Michael (khel_diente)
| Official speed | 74.54 wpm (55.06 seconds elapsed during race) |
|---|---|
| Race Start | October 28, 2015 4:07:25am UTC |
| Race Finish | October 28, 2015 4:08:20am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. angrathar (68.20 wpm) |
| Accuracy | 91.0% |
| 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. |