View Pit Stop page for race #1054 by naitmare — Ghost race
View profile for Erik (naitmare)
| Official speed | 73.35 wpm (55.95 seconds elapsed during race) |
|---|---|
| Race Start | March 20, 2016 12:22:13am UTC |
| Race Finish | March 20, 2016 12:23:09am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. monte123 (82.17 wpm) |
| Accuracy | 92.0% |
| 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. |