View Pit Stop page for race #113 by mastersparky — Ghost race
View profile for Master (mastersparky)
| Official speed | 100.51 wpm (40.83 seconds elapsed during race) |
|---|---|
| Race Start | June 27, 2016 10:55:54pm UTC |
| Race Finish | June 27, 2016 10:56:35pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. lurinym (61.06 wpm) |
| Accuracy | 99.0% |
| 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. |