View Pit Stop page for race #154 by travalgar — Ghost race
View profile for Ulet (travalgar)
| Official speed | 76.27 wpm (53.81 seconds elapsed during race) |
|---|---|
| Race Start | April 30, 2016 6:59:20am UTC |
| Race Finish | April 30, 2016 7:00:14am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. mohnish11 (50.40 wpm) 4. gtw99 (45.66 wpm) |
| Accuracy | 97.0% |
| 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. |