View Pit Stop page for race #179 by bobman212 — Ghost race
View profile for bobman212 (bobman212)
| Official speed | 65.85 wpm (62.32 seconds elapsed during race) |
|---|---|
| Race Start | January 21, 2017 6:18:23am UTC |
| Race Finish | January 21, 2017 6:19:25am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. pajj (72.74 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. |