View Pit Stop page for race #240 by baeyoona — Ghost race
View profile for Kevin (baeyoona)
| Official speed | 81.31 wpm (50.47 seconds elapsed during race) |
|---|---|
| Race Start | November 5, 2015 8:15:04pm UTC |
| Race Finish | November 5, 2015 8:15:54pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. tylermcintyler (78.91 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. |