View Pit Stop page for race #148 by ark234 — Ghost race
| Official speed | 84.09 wpm (48.80 seconds elapsed during race) |
|---|---|
| Race Start | December 5, 2013 12:53:44am UTC |
| Race Finish | December 5, 2013 12:54:33am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. bluswirll (84.34 wpm) |
| Accuracy | 100.0% |
| 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. |