View Pit Stop page for race #2864 by tregsomfaen — Ghost race
View profile for Prefering (tregsomfaen)
| Official speed | 72.06 wpm (56.95 seconds elapsed during race) |
|---|---|
| Race Start | April 27, 2015 4:37:36pm UTC |
| Race Finish | April 27, 2015 4:38:33pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. dragonpoint (59.27 wpm) 5. jands625 (43.70 wpm) |
| Accuracy | 97.0% |
| 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. |