View Pit Stop page for race #7 by thebigpaff — Ghost race
View profile for TheBigPaff (thebigpaff)
| Official speed | 58.98 wpm (69.58 seconds elapsed during race) |
|---|---|
| Race Start | April 22, 2017 2:53:43pm UTC |
| Race Finish | April 22, 2017 2:54:52pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. treegnome (51.34 wpm) 4. khaidirimut (37.75 wpm) |
| Accuracy | 88.0% |
| 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. |