View Pit Stop page for race #2927 by smallchicken — Ghost race
View profile for Andre (smallchicken)
| Official speed | 87.38 wpm (46.97 seconds elapsed during race) |
|---|---|
| Race Start | September 6, 2016 8:49:07am UTC |
| Race Finish | September 6, 2016 8:49:54am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. floko11 (77.52 wpm) 3. euclid221 (64.33 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. |