View Pit Stop page for race #150 by mijac — Ghost race
View profile for mijac (mijac)
| Official speed | 93.78 wpm (43.76 seconds elapsed during race) |
|---|---|
| Race Start | December 21, 2016 8:50:06pm UTC |
| Race Finish | December 21, 2016 8:50:50pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. mslib9 (77.47 wpm) 4. agrus (65.19 wpm) |
| Accuracy | 99.0% |
| 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. |