View Pit Stop page for race #2456 by noquiterino — Ghost race
View profile for Pepega (noquiterino)
| Official speed | 99.84 wpm (41.11 seconds elapsed during race) |
|---|---|
| Race Start | July 8, 2017 10:45:29am UTC |
| Race Finish | July 8, 2017 10:46:10am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. vixt (75.21 wpm) 3. starguything (73.27 wpm) |
| Accuracy | 98.0% |
| 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. |