View Pit Stop page for race #3160 by airshield — Ghost race
View profile for Johnny (airshield)
| Official speed | 93.90 wpm (43.71 seconds elapsed during race) |
|---|---|
| Race Start | August 9, 2013 7:12:29pm UTC |
| Race Finish | August 9, 2013 7:13:13pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. s4njul (89.09 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. |