View Pit Stop page for race #237 by teyy — Ghost race
| Official speed | 56.41 wpm (72.75 seconds elapsed during race) |
|---|---|
| Race Start | December 30, 2016 3:29:21pm UTC |
| Race Finish | December 30, 2016 3:30:34pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. thatisdifficult (77.21 wpm) |
| Accuracy | 91.0% |
| 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. |