View Pit Stop page for race #3055 by fabiankasun — Ghost race
View profile for fabian (fabiankasun)
| Official speed | 76.02 wpm (53.99 seconds elapsed during race) |
|---|---|
| Race Start | February 13, 2017 8:12:43pm UTC |
| Race Finish | February 13, 2017 8:13:37pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. agrus (73.63 wpm) 3. wulter (72.33 wpm) |
| Accuracy | 95.0% |
| 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. |