View Pit Stop page for race #2865 by sanstotz — Ghost race
View profile for Steven (sanstotz)
| Official speed | 69.02 wpm (59.46 seconds elapsed during race) |
|---|---|
| Race Start | August 3, 2016 8:40:20pm UTC |
| Race Finish | August 3, 2016 8:41:20pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. lovelydy (79.07 wpm) 3. strudle120 (65.54 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. |