View Pit Stop page for race #936 by jhammond — Ghost race
View profile for jadder (jhammond)
| Official speed | 38.08 wpm (107.77 seconds elapsed during race) |
|---|---|
| Race Start | October 9, 2015 5:35:08pm UTC |
| Race Finish | October 9, 2015 5:36:55pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. avinash17121995 (41.53 wpm) 4. jadedcraze89 (29.08 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. |