View Pit Stop page for race #4915 by sonar90s — Ghost race
View profile for Bryan (sonar90s)
| Official speed | 65.99 wpm (62.19 seconds elapsed during race) |
|---|---|
| Race Start | July 16, 2016 1:10:39pm UTC |
| Race Finish | July 16, 2016 1:11:41pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. thomas70 (61.73 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. |