View Pit Stop page for race #4 by dorales — Ghost race
View profile for Hans (dorales)
| Official speed | 79.69 wpm (51.50 seconds elapsed during race) |
|---|---|
| Race Start | December 24, 2015 2:00:51pm UTC |
| Race Finish | December 24, 2015 2:01:43pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. nihal2193 (63.55 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. |