View Pit Stop page for race #1811 by olied — Ghost race
| Official speed | 50.37 wpm (81.48 seconds elapsed during race) |
|---|---|
| Race Start | February 4, 2016 7:56:35pm UTC |
| Race Finish | February 4, 2016 7:57:57pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. kitty_c (57.33 wpm) 5. raginhio (45.04 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. |