View Pit Stop page for race #168 by mycterism — Ghost race
View profile for Mycterism (mycterism)
| Official speed | 82.30 wpm (49.87 seconds elapsed during race) |
|---|---|
| Race Start | June 4, 2014 9:09:41pm UTC |
| Race Finish | June 4, 2014 9:10:31pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. swampert360 (75.17 wpm) |
| Accuracy | 93.0% |
| 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. |