View Pit Stop page for race #282 by maxicsirke — Ghost race
View profile for csirke (maxicsirke)
| Official speed | 70.86 wpm (57.92 seconds elapsed during race) |
|---|---|
| Race Start | December 17, 2016 2:56:54pm UTC |
| Race Finish | December 17, 2016 2:57:52pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. shahid_abbas (69.57 wpm) |
| Accuracy | 94.0% |
| 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. |