View Pit Stop page for race #1620 by efergodox — Ghost race
View profile for efergodox (efergodox)
| Official speed | 79.90 wpm (51.36 seconds elapsed during race) |
|---|---|
| Race Start | November 19, 2016 10:03:18pm UTC |
| Race Finish | November 19, 2016 10:04:10pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. hahayoulose (72.36 wpm) 4. radambc (64.05 wpm) 5. ben_slayah (56.11 wpm) |
| Accuracy | 94.0% |
| 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. |