View Pit Stop page for race #48 by zinctoo — Ghost race
View profile for Evan (zinctoo)
| Official speed | 69.58 wpm (58.98 seconds elapsed during race) |
|---|---|
| Race Start | March 20, 2015 8:38:57pm UTC |
| Race Finish | March 20, 2015 8:39:56pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. clarrissa (63.23 wpm) |
| Accuracy | 96.0% |
| 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. |