View Pit Stop page for race #319 by jdpthota — Ghost race
View profile for Jay (jdpthota)
| Official speed | 61.21 wpm (67.05 seconds elapsed during race) |
|---|---|
| Race Start | March 13, 2015 3:11:30am UTC |
| Race Finish | March 13, 2015 3:12:37am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. josepot (67.47 wpm) |
| Accuracy | 91.0% |
| 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. |