View Pit Stop page for race #100 by ganc56141 — Ghost race
View profile for Felix (ganc56141)
| Official speed | 63.09 wpm (65.05 seconds elapsed during race) |
|---|---|
| Race Start | December 2, 2016 3:18:11pm UTC |
| Race Finish | December 2, 2016 3:19:16pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. jitterflugerpug (78.47 wpm) |
| Accuracy | 84.0% |
| 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. |