View Pit Stop page for race #166 by vangranger42 — Ghost race
View profile for Mike (vangranger42)
| Official speed | 74.71 wpm (54.93 seconds elapsed during race) |
|---|---|
| Race Start | July 26, 2015 8:47:25pm UTC |
| Race Finish | July 26, 2015 8:48:20pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. 092767 (71.96 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. |