View Pit Stop page for race #2699 by anuhbell — Ghost race
View profile for Annabelle (anuhbell)
| Official speed | 78.70 wpm (52.15 seconds elapsed during race) |
|---|---|
| Race Start | June 27, 2016 4:07:24am UTC |
| Race Finish | June 27, 2016 4:08:16am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. stradition (73.69 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. |