View Pit Stop page for race #108 by felipegomes — Ghost race
View profile for Felipe (felipegomes)
| Official speed | 79.35 wpm (51.72 seconds elapsed during race) |
|---|---|
| Race Start | October 12, 2016 2:44:54pm UTC |
| Race Finish | October 12, 2016 2:45:46pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. chandelier28 (76.87 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. |