View Pit Stop page for race #1603 by dittumon — Ghost race
View profile for d2 (dittumon)
| Official speed | 69.51 wpm (59.04 seconds elapsed during race) |
|---|---|
| Race Start | June 29, 2016 4:19:26am UTC |
| Race Finish | June 29, 2016 4:20:25am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. bittumon (67.09 wpm) |
| Accuracy | 91.0% |
| 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. |