View Pit Stop page for race #117 by ohzson — Ghost race
| Official speed | 60.48 wpm (67.86 seconds elapsed during race) |
|---|---|
| Race Start | March 2, 2016 6:07:29pm UTC |
| Race Finish | March 2, 2016 6:08:36pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. saken2316 (55.00 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. |