View Pit Stop page for race #42 by jy82828 — Ghost race
| Official speed | 62.58 wpm (65.58 seconds elapsed during race) |
|---|---|
| Race Start | August 13, 2015 2:52:25pm UTC |
| Race Finish | August 13, 2015 2:53:31pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. randomdize (60.16 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. |