View Pit Stop page for race #24 by dooglplex — Ghost race
View profile for George (dooglplex)
| Official speed | 90.14 wpm (45.53 seconds elapsed during race) |
|---|---|
| Race Start | March 2, 2016 7:05:44pm UTC |
| Race Finish | March 2, 2016 7:06:30pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. groompcamp (67.47 wpm) |
| Accuracy | 96.0% |
| 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. |