View Pit Stop page for race #1254 by pashkhan — Ghost race
View profile for pashkhan (pashkhan)
| Official speed | 81.40 wpm (50.42 seconds elapsed during race) |
|---|---|
| Race Start | January 13, 2017 12:28:50pm UTC |
| Race Finish | January 13, 2017 12:29:41pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. w3zz (67.21 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. |