View Pit Stop page for race #135 by jmonson2 — Ghost race
View profile for johnmon (jmonson2)
| Official speed | 90.76 wpm (45.22 seconds elapsed during race) |
|---|---|
| Race Start | May 7, 2014 5:12:03am UTC |
| Race Finish | May 7, 2014 5:12:49am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. maizerowan (65.11 wpm) |
| Accuracy | 98.0% |
| 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. |