View Pit Stop page for race #176 by toterno — Ghost race
View profile for Thomas (toterno)
| Official speed | 57.33 wpm (71.59 seconds elapsed during race) |
|---|---|
| Race Start | November 19, 2015 12:04:52pm UTC |
| Race Finish | November 19, 2015 12:06:04pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. fauxpas (63.12 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. |