View Pit Stop page for race #1360 by jlocke789 — Ghost race
View profile for Jerry (jlocke789)
| Official speed | 66.09 wpm (62.10 seconds elapsed during race) |
|---|---|
| Race Start | June 16, 2016 10:50:58pm UTC |
| Race Finish | June 16, 2016 10:52:00pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. smallchicken (85.74 wpm) 4. sylvamas (65.25 wpm) |
| Accuracy | 98.0% |
| 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. |