View Pit Stop page for race #1856 by annuit02 — Ghost race
View profile for edisondotme (annuit02)
| Official speed | 83.93 wpm (48.90 seconds elapsed during race) |
|---|---|
| Race Start | August 24, 2016 11:16:37pm UTC |
| Race Finish | August 24, 2016 11:17:26pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. horenzo (68.76 wpm) |
| Accuracy | 90.0% |
| 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. |