View Pit Stop page for race #292 by pufferfish717 — Ghost race
View profile for Emily (pufferfish717)
| Official speed | 81.57 wpm (50.31 seconds elapsed during race) |
|---|---|
| Race Start | January 4, 2015 3:32:03am UTC |
| Race Finish | January 4, 2015 3:32:53am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. pelohi (83.38 wpm) |
| Accuracy | 92.0% |
| 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. |