View Pit Stop page for race #2171 by nolfwin — Ghost race
View profile for Mythknight (nolfwin)
| Official speed | 98.54 wpm (41.65 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2015 6:01:41am UTC |
| Race Finish | October 5, 2015 6:02:23am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. winlost (93.95 wpm) 3. bank32 (75.63 wpm) |
| Accuracy | 93.0% |
| 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. |