View Pit Stop page for race #2212 by jayjayghetto — Ghost race
View profile for Jason (jayjayghetto)
| Official speed | 76.95 wpm (53.33 seconds elapsed during race) |
|---|---|
| Race Start | June 17, 2015 9:18:29pm UTC |
| Race Finish | June 17, 2015 9:19:23pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. mazharandalib (76.27 wpm) |
| Accuracy | 94.0% |
| 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. |