View Pit Stop page for race #199 by dmnsvg — Ghost race
| Official speed | 44.50 wpm (92.22 seconds elapsed during race) |
|---|---|
| Race Start | October 12, 2014 2:52:07pm UTC |
| Race Finish | October 12, 2014 2:53:39pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. milast (36.96 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. |