View Pit Stop page for race #211 by josh5625 — Ghost race
View profile for josh (josh5625)
| Official speed | 41.49 wpm (98.92 seconds elapsed during race) |
|---|---|
| Race Start | September 25, 2015 7:11:48pm UTC |
| Race Finish | September 25, 2015 7:13:27pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. alternativeink (56.37 wpm) |
| Accuracy | 86.0% |
| 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. |