View Pit Stop page for race #2067 by cokoro — Ghost race
| Official speed | 58.84 wpm (69.75 seconds elapsed during race) |
|---|---|
| Race Start | July 5, 2014 3:58:06am UTC |
| Race Finish | July 5, 2014 3:59:16am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. tuong999 (45.56 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. |