View Pit Stop page for race #312 by elitechowder — Ghost race
View profile for chowder (elitechowder)
| Official speed | 85.40 wpm (48.06 seconds elapsed during race) |
|---|---|
| Race Start | May 13, 2017 8:57:54pm UTC |
| Race Finish | May 13, 2017 8:58:42pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. gearsoftheapparatus (60.74 wpm) 3. neoneye2 (56.17 wpm) |
| Accuracy | 94.0% |
| 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. |