View Pit Stop page for race #37 by manowar993 — Ghost race
View profile for Marco (manowar993)
| Official speed | 97.84 wpm (41.95 seconds elapsed during race) |
|---|---|
| Race Start | June 6, 2016 2:33:16pm UTC |
| Race Finish | June 6, 2016 2:33:58pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. racketen (77.79 wpm) 4. vitr_88 (60.31 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. |