View Pit Stop page for race #1383 by sarrod — Ghost race
View profile for Jesse (sarrod)
| Official speed | 72.18 wpm (56.86 seconds elapsed during race) |
|---|---|
| Race Start | March 5, 2016 1:46:35pm UTC |
| Race Finish | March 5, 2016 1:47:31pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. jeld (61.72 wpm) 4. thomas70 (52.88 wpm) |
| Accuracy | 90.0% |
| 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. |