View Pit Stop page for race #3795 by jonijiya — Ghost race
View profile for Joni (jonijiya)
| Official speed | 104.02 wpm (39.45 seconds elapsed during race) |
|---|---|
| Race Start | May 12, 2017 11:40:25am UTC |
| Race Finish | May 12, 2017 11:41:05am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. salmonofdoubt (74.89 wpm) |
| Accuracy | 96.0% |
| 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. |