View Pit Stop page for race #325 by tarrega12 — Ghost race
View profile for Arbean (tarrega12)
| Official speed | 66.84 wpm (61.40 seconds elapsed during race) |
|---|---|
| Race Start | February 2, 2016 5:45:30am UTC |
| Race Finish | February 2, 2016 5:46:31am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. jak_racer (74.21 wpm) |
| Accuracy | 89.0% |
| 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. |