View Pit Stop page for race #347 by aaronbeastall — Ghost race
View profile for Aaron (aaronbeastall)
| Official speed | 97.31 wpm (42.17 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2016 1:01:37pm UTC |
| Race Finish | May 4, 2016 1:02:19pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. kimonoso (81.80 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. |