View Pit Stop page for race #287 by rickybach — Ghost race
View profile for Ricky (rickybach)
| Official speed | 75.52 wpm (54.34 seconds elapsed during race) |
|---|---|
| Race Start | March 23, 2016 8:57:10am UTC |
| Race Finish | March 23, 2016 8:58:04am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. aenaris (72.74 wpm) |
| Accuracy | 87.0% |
| 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. |