View Pit Stop page for race #1115 by minikooper117 — Ghost race
View profile for Edward (minikooper117)
| Official speed | 49.19 wpm (83.43 seconds elapsed during race) |
|---|---|
| Race Start | January 2, 2015 4:37:45pm UTC |
| Race Finish | January 2, 2015 4:39:08pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. himueas (46.00 wpm) 4. rnkea28 (45.66 wpm) |
| Accuracy | 90.0% |
| 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. |