View Pit Stop page for race #201 by stephyygillis — Ghost race
View profile for Stephanie (stephyygillis)
| Official speed | 44.86 wpm (91.48 seconds elapsed during race) |
|---|---|
| Race Start | October 3, 2015 3:45:53am UTC |
| Race Finish | October 3, 2015 3:47:25am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. jrdupd (67.48 wpm) |
| Accuracy | 90.0% |
| 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. |