View Pit Stop page for race #23 by maxxxon — Ghost race
View profile for Maxon (maxxxon)
| Official speed | 89.98 wpm (45.61 seconds elapsed during race) |
|---|---|
| Race Start | September 2, 2013 7:16:32pm UTC |
| Race Finish | September 2, 2013 7:17:17pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. junior94 (70.56 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. |