View Pit Stop page for race #1136 by janb99 — Ghost race
View profile for yavor (janb99)
| Official speed | 69.76 wpm (58.83 seconds elapsed during race) |
|---|---|
| Race Start | April 19, 2015 11:05:45am UTC |
| Race Finish | April 19, 2015 11:06:44am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. raceraceracer (65.53 wpm) 4. malik1122 (64.52 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. |