View Pit Stop page for race #659 by frocco77 — Ghost race
View profile for francesco (frocco77)
| Official speed | 59.67 wpm (68.78 seconds elapsed during race) |
|---|---|
| Race Start | July 10, 2015 9:10:06am UTC |
| Race Finish | July 10, 2015 9:11:15am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. apaars (51.12 wpm) |
| Accuracy | 95.0% |
| 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. |