View Pit Stop page for race #152 by jashaan — Ghost race
View profile for Jashan (jashaan)
| Official speed | 74.47 wpm (55.11 seconds elapsed during race) |
|---|---|
| Race Start | February 8, 2016 11:32:32pm UTC |
| Race Finish | February 8, 2016 11:33:27pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. dootfive (84.29 wpm) |
| Accuracy | 91.0% |
| 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. |