View Pit Stop page for race #458 by fips — Ghost race
View profile for Pepega (fips)
| Official speed | 61.57 wpm (66.66 seconds elapsed during race) |
|---|---|
| Race Start | June 19, 2015 8:32:13pm UTC |
| Race Finish | June 19, 2015 8:33:19pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. brentiani (76.04 wpm) |
| Accuracy | 90.0% |
| 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. |