View Pit Stop page for race #98 by fa09sazo — Ghost race
View profile for Fabian (fa09sazo)
| Official speed | 77.78 wpm (52.76 seconds elapsed during race) |
|---|---|
| Race Start | June 6, 2017 1:40:24pm UTC |
| Race Finish | June 6, 2017 1:41:16pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. johndave_1998 (60.30 wpm) |
| Accuracy | 97.0% |
| 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. |