View Pit Stop page for race #366 by asd1 — Ghost race
| Official speed | 55.71 wpm (73.67 seconds elapsed during race) |
|---|---|
| Race Start | April 25, 2014 6:34:48am UTC |
| Race Finish | April 25, 2014 6:36:02am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. xtracrunchy (74.23 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. |