View Pit Stop page for race #3693 by wulter — Ghost race
View profile for Master (wulter)
| Official speed | 83.01 wpm (49.44 seconds elapsed during race) |
|---|---|
| Race Start | June 14, 2017 10:31:16pm UTC |
| Race Finish | June 14, 2017 10:32:05pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. zevvaffle (77.38 wpm) 3. _les_ (75.35 wpm) |
| Accuracy | 97.0% |
| 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. |