View Pit Stop page for race #184 by shaokahn — Ghost race
View profile for Shao (shaokahn)
| Official speed | 75.55 wpm (54.32 seconds elapsed during race) |
|---|---|
| Race Start | December 30, 2015 2:05:32am UTC |
| Race Finish | December 30, 2015 2:06:26am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. ssbebop (58.90 wpm) |
| Accuracy | 94.0% |
| 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. |