View Pit Stop page for race #3866 by aislan — Ghost race
View profile for aislan (aislan)
| Official speed | 77.31 wpm (53.09 seconds elapsed during race) |
|---|---|
| Race Start | May 1, 2016 11:41:12pm UTC |
| Race Finish | May 1, 2016 11:42:05pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. busey (82.20 wpm) |
| Accuracy | 96.0% |
| 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. |