View Pit Stop page for race #2273 by hdawg187 — Ghost race
| Official speed | 78.07 wpm (52.57 seconds elapsed during race) |
|---|---|
| Race Start | September 11, 2016 2:26:14pm UTC |
| Race Finish | September 11, 2016 2:27:06pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. racketen (81.58 wpm) 3. achimia (71.50 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. |