View Pit Stop page for race #1472 by mhz5 — Ghost race
| Official speed | 78.74 wpm (52.12 seconds elapsed during race) |
|---|---|
| Race Start | March 3, 2015 6:30:15pm UTC |
| Race Finish | March 3, 2015 6:31:07pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. ayatsuji (78.81 wpm) 4. edluu (76.13 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. |