View Pit Stop page for race #1267 by marcr — Ghost race
| Official speed | 80.91 wpm (50.72 seconds elapsed during race) |
|---|---|
| Race Start | November 8, 2016 2:27:12pm UTC |
| Race Finish | November 8, 2016 2:28:03pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. rafo430 (86.17 wpm) 3. mrs_robinson123 (67.58 wpm) |
| Accuracy | 94.0% |
| 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. |