View Pit Stop page for race #323 by hobbitgirl123 — Ghost race
View profile for - (hobbitgirl123)
| Official speed | 83.20 wpm (49.33 seconds elapsed during race) |
|---|---|
| Race Start | May 24, 2015 10:27:04pm UTC |
| Race Finish | May 24, 2015 10:27:54pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. aronbk (73.09 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. |