View Pit Stop page for race #38 by mattc1314 — Ghost race
View profile for Matt (mattc1314)
| Official speed | 70.15 wpm (58.50 seconds elapsed during race) |
|---|---|
| Race Start | June 25, 2015 5:56:45pm UTC |
| Race Finish | June 25, 2015 5:57:43pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. johnnyindia (68.25 wpm) |
| Accuracy | 90.0% |
| 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. |