View Pit Stop page for race #100 by tekl — Ghost race
| Official speed | 61.63 wpm (66.59 seconds elapsed during race) |
|---|---|
| Race Start | March 21, 2016 2:48:10pm UTC |
| Race Finish | March 21, 2016 2:49:17pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
4. gregggregggregg (44.25 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. |