View Pit Stop page for race #200 by dvoraky1 — Ghost race
View profile for Colton (dvoraky1)
| Official speed | 62.79 wpm (65.36 seconds elapsed during race) |
|---|---|
| Race Start | April 21, 2015 1:37:00am UTC |
| Race Finish | April 21, 2015 1:38:05am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
4. triphereon (55.32 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. |