View Pit Stop page for race #690 by munch17 — Ghost race
View profile for Munch (munch17)
| Official speed | 73.27 wpm (56.01 seconds elapsed during race) |
|---|---|
| Race Start | May 18, 2015 4:00:11pm UTC |
| Race Finish | May 18, 2015 4:01:07pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. sinegav (63.13 wpm) |
| Accuracy | 87.0% |
| 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. |