View Pit Stop page for race #108 by jellieberry — Ghost race
View profile for Jellie Ann (jellieberry)
| Official speed | 68.55 wpm (59.87 seconds elapsed during race) |
|---|---|
| Race Start | April 15, 2016 5:43:13am UTC |
| Race Finish | April 15, 2016 5:44:13am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. sirholiday (55.62 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. |