View Pit Stop page for race #37 by classyguy — Ghost race
View profile for Amandeep (classyguy)
| Official speed | 54.34 wpm (75.52 seconds elapsed during race) |
|---|---|
| Race Start | October 16, 2015 1:23:40pm UTC |
| Race Finish | October 16, 2015 1:24:56pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. sputype (83.14 wpm) |
| Accuracy | 89.0% |
| 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. |