View Pit Stop page for race #2372 by rrks43 — Ghost race
View profile for RRKS (rrks43)
| Official speed | 63.73 wpm (64.40 seconds elapsed during race) |
|---|---|
| Race Start | May 7, 2015 11:25:20am UTC |
| Race Finish | May 7, 2015 11:26:24am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. valii2000 (64.34 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. |