View Pit Stop page for race #970 by bygn99 — Ghost race
View profile for Wolfe (bygn99)
| Official speed | 61.64 wpm (66.58 seconds elapsed during race) |
|---|---|
| Race Start | September 29, 2015 2:35:40pm UTC |
| Race Finish | September 29, 2015 2:36:46pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. bobleo732 (45.40 wpm) |
| Accuracy | 94.0% |
| 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. |