View Pit Stop page for race #1579 by d_m_t — Ghost race
| Official speed | 57.63 wpm (71.21 seconds elapsed during race) |
|---|---|
| Race Start | February 5, 2016 4:49:27pm UTC |
| Race Finish | February 5, 2016 4:50:38pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. tahz (50.89 wpm) |
| Accuracy | 95.0% |
| 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. |