View Pit Stop page for race #1052 by gonzopython — Ghost race
View profile for Phil (gonzopython)
| Official speed | 55.05 wpm (74.55 seconds elapsed during race) |
|---|---|
| Race Start | July 28, 2015 2:52:56pm UTC |
| Race Finish | July 28, 2015 2:54:11pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. kap123 (43.99 wpm) |
| Accuracy | 91.0% |
| 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. |