View Pit Stop page for race #7 by leonaga — Ghost race
View profile for Leo (leonaga)
| Official speed | 71.75 wpm (57.20 seconds elapsed during race) |
|---|---|
| Race Start | May 25, 2015 10:12:50am UTC |
| Race Finish | May 25, 2015 10:13:47am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. noraifa (56.55 wpm) |
| Accuracy | 98.0% |
| 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. |