View Pit Stop page for race #23 by d_thompson78 — Ghost race
View profile for David (d_thompson78)
| Official speed | 58.58 wpm (70.06 seconds elapsed during race) |
|---|---|
| Race Start | February 7, 2017 2:13:32pm UTC |
| Race Finish | February 7, 2017 2:14:42pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. a9088391 (64.20 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. |