View Pit Stop page for race #3894 by buck1249 — Ghost race
View profile for Bill (buck1249)
| Official speed | 100.03 wpm (41.03 seconds elapsed during race) |
|---|---|
| Race Start | December 11, 2014 8:21:34pm UTC |
| Race Finish | December 11, 2014 8:22:15pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. dangerdave85 (71.22 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. |