View Pit Stop page for race #423 by slugg — Ghost race
| Official speed | 59.64 wpm (68.81 seconds elapsed during race) |
|---|---|
| Race Start | November 4, 2015 2:53:18pm UTC |
| Race Finish | November 4, 2015 2:54:27pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. mreading (67.56 wpm) |
| Accuracy | 93.0% |
| 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. |