View Pit Stop page for race #129 by mrman1753 — Ghost race
View profile for Austin (mrman1753)
| Official speed | 40.99 wpm (100.12 seconds elapsed during race) |
|---|---|
| Race Start | June 18, 2015 4:46:55pm UTC |
| Race Finish | June 18, 2015 4:48:35pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. avinash625 (34.07 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. |