View Pit Stop page for race #1237 by jorg_fischer — Ghost race
View profile for Jorg (jorg_fischer)
| Official speed | 45.02 wpm (91.16 seconds elapsed during race) |
|---|---|
| Race Start | October 18, 2015 5:38:36pm UTC |
| Race Finish | October 18, 2015 5:40:07pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. lakvn (56.86 wpm) 4. serik41124 (42.76 wpm) 5. tranphong2 (41.65 wpm) |
| Accuracy | 96.0% |
| 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. |