View Pit Stop page for race #2041 by andy0356117 — Ghost race
View profile for You (andy0356117)
| Official speed | 49.72 wpm (82.54 seconds elapsed during race) |
|---|---|
| Race Start | July 28, 2016 11:32:12pm UTC |
| Race Finish | July 28, 2016 11:33:34pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. rajkrish (43.07 wpm) |
| Accuracy | 96.0% |
| 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. |