View Pit Stop page for race #1011 by antoniom — Ghost race
View profile for Antonio (antoniom)
| Official speed | 70.50 wpm (58.21 seconds elapsed during race) |
|---|---|
| Race Start | February 5, 2016 1:10:44pm UTC |
| Race Finish | February 5, 2016 1:11:42pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. lienk3 (77.40 wpm) 2. dafpogi (75.38 wpm) 3. lordvolcan6 (75.15 wpm) 4. dobrogeanum (70.81 wpm) |
| Accuracy | 98.0% |
| 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. |