View Pit Stop page for race #163 by iolife — Ghost race
| Official speed | 77.56 wpm (52.91 seconds elapsed during race) |
|---|---|
| Race Start | April 7, 2017 10:27:06am UTC |
| Race Finish | April 7, 2017 10:27:59am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. fadosa (69.68 wpm) 4. puppysmile (69.30 wpm) |
| Accuracy | 99.0% |
| 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. |