View Pit Stop page for race #2105 by rayymonddd — Ghost race
View profile for Raymond (rayymonddd)
| Official speed | 94.40 wpm (43.47 seconds elapsed during race) |
|---|---|
| Race Start | December 12, 2014 6:11:54pm UTC |
| Race Finish | December 12, 2014 6:12:38pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. irocamora (63.01 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. |