View Pit Stop page for race #195 by nwahba000 — Ghost race
View profile for Nathan (nwahba000)
| Official speed | 43.29 wpm (94.80 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2016 8:41:31pm UTC |
| Race Finish | March 9, 2016 8:43:06pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. enam0005 (54.56 wpm) 3. slim0024 (39.16 wpm) |
| Accuracy | 92.0% |
| 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. |