View Pit Stop page for race #1784 by murten — Ghost race
View profile for Martin (murten)
| Official speed | 61.01 wpm (67.27 seconds elapsed during race) |
|---|---|
| Race Start | April 10, 2016 7:40:24pm UTC |
| Race Finish | April 10, 2016 7:41:32pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. craizar (66.43 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. |