View Pit Stop page for race #9 by senseisup — Ghost race
View profile for Gerald R. Ford (senseisup)
| Official speed | 93.43 wpm (43.93 seconds elapsed during race) |
|---|---|
| Race Start | June 6, 2016 2:37:38pm UTC |
| Race Finish | June 6, 2016 2:38:21pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. nglok (70.68 wpm) |
| Accuracy | 97.0% |
| 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. |