View Pit Stop page for race #187 by iarnoldo — Ghost race
View profile for Arnoldo (iarnoldo)
| Official speed | 51.57 wpm (79.58 seconds elapsed during race) |
|---|---|
| Race Start | November 17, 2014 9:51:30pm UTC |
| Race Finish | November 17, 2014 9:52:49pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. hoonken (60.51 wpm) 3. despawned (56.29 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. |