View Pit Stop page for race #26 by maff — Ghost race
| Official speed | 98.28 wpm (41.76 seconds elapsed during race) |
|---|---|
| Race Start | October 14, 2012 8:39:40am UTC |
| Race Finish | October 14, 2012 8:40:22am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. drdynamic (76.34 wpm) |
| Accuracy | 99.0% |
| 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. |