View Pit Stop page for race #12934 by spline — Ghost race
View profile for Dvorak80 (spline)
| Official speed | 73.88 wpm (55.55 seconds elapsed during race) |
|---|---|
| Race Start | June 27, 2016 3:25:55pm UTC |
| Race Finish | June 27, 2016 3:26:51pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. dzone (51.45 wpm) |
| Accuracy | 99.0% |
| 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. |