View Pit Stop page for race #4583 by bacosca — Ghost race
View profile for Bacosca (bacosca)
| Official speed | 81.56 wpm (50.32 seconds elapsed during race) |
|---|---|
| Race Start | May 29, 2015 11:23:11am UTC |
| Race Finish | May 29, 2015 11:24:01am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. wikinger (70.84 wpm) |
| Accuracy | 100.0% |
| 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. |