View Pit Stop page for race #279 by icarusbird — Ghost race
View profile for Mikey (icarusbird)
| Official speed | 93.98 wpm (43.67 seconds elapsed during race) |
|---|---|
| Race Start | January 26, 2017 10:13:58am UTC |
| Race Finish | January 26, 2017 10:14:42am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. mbalazs (94.38 wpm) 3. swagmaster881 (78.54 wpm) 5. mattgarr (61.51 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. |