View Pit Stop page for race #646 by pshortt — Ghost race
View profile for Patrick (pshortt)
| Official speed | 46.35 wpm (88.54 seconds elapsed during race) |
|---|---|
| Race Start | August 2, 2016 2:53:41pm UTC |
| Race Finish | August 2, 2016 2:55:10pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. fazel94 (44.97 wpm) |
| Accuracy | 92.0% |
| 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. |