View Pit Stop page for race #241 by toby_ — Ghost race
| Official speed | 76.55 wpm (53.61 seconds elapsed during race) |
|---|---|
| Race Start | April 4, 2015 2:31:55am UTC |
| Race Finish | April 4, 2015 2:32:49am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. fantom_x86 (72.37 wpm) |
| Accuracy | 93.0% |
| 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. |