View Pit Stop page for race #321 by musketeer — Ghost race
View profile for Fluffy (musketeer)
| Official speed | 53.26 wpm (77.06 seconds elapsed during race) |
|---|---|
| Race Start | March 28, 2014 12:18:04pm UTC |
| Race Finish | March 28, 2014 12:19:21pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. alearner (50.94 wpm) 4. dehan1990 (50.74 wpm) |
| Accuracy | 93.0% |
| 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. |