View Pit Stop page for race #117 by clant — Ghost race
View profile for Gerard (clant)
| Official speed | 54.81 wpm (74.88 seconds elapsed during race) |
|---|---|
| Race Start | December 18, 2015 1:10:35pm UTC |
| Race Finish | December 18, 2015 1:11:50pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. vukica (53.67 wpm) |
| Accuracy | 93.0% |
| 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. |