View Pit Stop page for race #1851 by mezkal33to — Ghost race
View profile for mezkal33tO (mezkal33to)
| Official speed | 69.80 wpm (58.80 seconds elapsed during race) |
|---|---|
| Race Start | February 4, 2016 1:01:31am UTC |
| Race Finish | February 4, 2016 1:02:30am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. kojsot (69.44 wpm) |
| Accuracy | 95.0% |
| 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. |