View Pit Stop page for race #2513 by strosekd — Ghost race
View profile for Erick (strosekd)
| Official speed | 81.39 wpm (50.42 seconds elapsed during race) |
|---|---|
| Race Start | June 30, 2016 8:06:31pm UTC |
| Race Finish | June 30, 2016 8:07:22pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. soorena776 (78.83 wpm) 4. lboulton (64.72 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. |