View Pit Stop page for race #9199 by ahn94 — Ghost race
View profile for Austin (ahn94)
| Official speed | 87.78 wpm (46.75 seconds elapsed during race) |
|---|---|
| Race Start | July 13, 2015 4:43:25am UTC |
| Race Finish | July 13, 2015 4:44:11am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. smitty0387 (68.53 wpm) |
| Accuracy | 96.0% |
| 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. |