View Pit Stop page for race #1129 by jayu94 — Ghost race
| Official speed | 66.67 wpm (61.56 seconds elapsed during race) |
|---|---|
| Race Start | May 29, 2014 12:31:58pm UTC |
| Race Finish | May 29, 2014 12:33:00pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. kabayanhustler (69.59 wpm) |
| Accuracy | 92.0% |
| 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. |