View Pit Stop page for race #2451 by dvorakuser1987 — Ghost race
View profile for eod (dvorakuser1987)
| Official speed | 86.33 wpm (47.54 seconds elapsed during race) |
|---|---|
| Race Start | June 21, 2016 5:00:32pm UTC |
| Race Finish | June 21, 2016 5:01:19pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. thedecider (83.96 wpm) 3. lucean (77.55 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. |