View Pit Stop page for race #49 by froast — Ghost race
View profile for Froast (froast)
| Official speed | 86.82 wpm (47.27 seconds elapsed during race) |
|---|---|
| Race Start | May 26, 2015 2:37:38am UTC |
| Race Finish | May 26, 2015 2:38:26am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. whupdup (87.51 wpm) |
| Accuracy | 93.0% |
| 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. |