View Pit Stop page for race #153 by tredawg — Ghost race
View profile for Robert (tredawg)
| Official speed | 48.66 wpm (84.34 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2015 7:28:28pm UTC |
| Race Finish | May 4, 2015 7:29:53pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. rayra24 (61.36 wpm) |
| Accuracy | 92.0% |
| 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. |