View Pit Stop page for race #8 by berber0518 — Ghost race
View profile for berber (berber0518)
| Official speed | 55.06 wpm (74.54 seconds elapsed during race) |
|---|---|
| Race Start | August 16, 2016 4:53:10pm UTC |
| Race Finish | August 16, 2016 4:54:25pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. onepanda (50.14 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. |