View Pit Stop page for race #10269 by dakuzo — Ghost race
View profile for Paul (dakuzo)
| Official speed | 107.32 wpm (38.24 seconds elapsed during race) |
|---|---|
| Race Start | July 1, 2015 4:15:49am UTC |
| Race Finish | July 1, 2015 4:16:27am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. a_pigeon (85.41 wpm) |
| Accuracy | 95.0% |
| 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. |