View Pit Stop page for race #220 by updewsprado — Ghost race
View profile for UPDEWS (updewsprado)
| Official speed | 76.92 wpm (53.35 seconds elapsed during race) |
|---|---|
| Race Start | November 23, 2015 10:18:37am UTC |
| Race Finish | November 23, 2015 10:19:30am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. oneguardsam (75.78 wpm) 3. abs192 (63.45 wpm) |
| Accuracy | 97.0% |
| 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. |