View Pit Stop page for race #1006 by stephanie83 — Ghost race
View profile for Stephanie (stephanie83)
| Official speed | 52.42 wpm (78.29 seconds elapsed during race) |
|---|---|
| Race Start | August 30, 2017 12:11:56pm UTC |
| Race Finish | August 30, 2017 12:13:14pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. pepokamal (46.26 wpm) |
| Accuracy | 97.0% |
| Points | 42.81 |
| 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. |