View Pit Stop page for race #1911 by promechanics — Ghost race
View profile for Sian Caleb (promechanics)
| Official speed | 76.96 wpm (53.33 seconds elapsed during race) |
|---|---|
| Race Start | July 19, 2017 5:36:53am UTC |
| Race Finish | July 19, 2017 5:37:46am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
4. smittywerben (52.31 wpm) |
| Accuracy | 97.0% |
| 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. |