View Pit Stop page for race #40 by thetardis123 — Ghost race
View profile for Darren (thetardis123)
| Official speed | 41.13 wpm (99.78 seconds elapsed during race) |
|---|---|
| Race Start | March 27, 2016 8:26:17pm UTC |
| Race Finish | March 27, 2016 8:27:57pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. keanu_111103 (35.60 wpm) |
| Accuracy | 86.0% |
| 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. |