View Pit Stop page for race #140 by haydenn — Ghost race
View profile for paige (haydenn)
| Official speed | 43.86 wpm (93.57 seconds elapsed during race) |
|---|---|
| Race Start | April 14, 2016 5:27:44pm UTC |
| Race Finish | April 14, 2016 5:29:18pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. asive (60.44 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. |