View Pit Stop page for race #402 by victor4132 — Ghost race
View profile for victor (victor4132)
| Official speed | 55.16 wpm (74.40 seconds elapsed during race) |
|---|---|
| Race Start | August 26, 2016 7:11:41pm UTC |
| Race Finish | August 26, 2016 7:12:55pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. euclid221 (71.15 wpm) 3. pandaturtle (62.90 wpm) |
| Accuracy | 98.0% |
| 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. |