View Pit Stop page for race #36 by goobytheturtle — Ghost race
View profile for Gooby (goobytheturtle)
| Official speed | 57.86 wpm (70.93 seconds elapsed during race) |
|---|---|
| Race Start | April 16, 2015 9:38:24pm UTC |
| Race Finish | April 16, 2015 9:39:35pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. andres0432 (63.69 wpm) 5. ttdchango (49.82 wpm) |
| Accuracy | 90.0% |
| 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. |