View Pit Stop page for race #117 by dikiaap — Ghost race
| Official speed | 64.05 wpm (64.07 seconds elapsed during race) |
|---|---|
| Race Start | April 27, 2016 9:59:03am UTC |
| Race Finish | April 27, 2016 10:00:08am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. mehrandvd (51.63 wpm) 3. kunarox (44.16 wpm) |
| Accuracy | 97.0% |
| 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. |