View Pit Stop page for race #23 by dootfive — Ghost race
View profile for Alex (dootfive)
| Official speed | 84.29 wpm (48.69 seconds elapsed during race) |
|---|---|
| Race Start | February 8, 2016 11:32:32pm UTC |
| Race Finish | February 8, 2016 11:33:20pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. jashaan (74.47 wpm) |
| Accuracy | 97.0% |
| 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. |