View Pit Stop page for race #139 by alexfast — Ghost race
View profile for ale (alexfast)
| Official speed | 87.96 wpm (46.66 seconds elapsed during race) |
|---|---|
| Race Start | December 28, 2016 5:29:47pm UTC |
| Race Finish | December 28, 2016 5:30:34pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. playinthedirt11 (76.52 wpm) 3. emmicks (74.49 wpm) 4. latrion (72.67 wpm) |
| Accuracy | 96.0% |
| 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. |