View Pit Stop page for race #165 by allen135190 — Ghost race
View profile for Allen (allen135190)
| Official speed | 93.86 wpm (43.72 seconds elapsed during race) |
|---|---|
| Race Start | January 30, 2015 6:54:48am UTC |
| Race Finish | January 30, 2015 6:55:31am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. riffert (67.26 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. |