View Pit Stop page for race #472 by vinceu15 — Ghost race
View profile for Vince (vinceu15)
| Official speed | 53.42 wpm (76.83 seconds elapsed during race) |
|---|---|
| Race Start | July 6, 2015 6:56:14pm UTC |
| Race Finish | July 6, 2015 6:57:30pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
3. monohands (61.43 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. |