View Pit Stop page for race #435 by tommiecat — Ghost race
View profile for Tommie (tommiecat)
| Official speed | 59.03 wpm (69.52 seconds elapsed during race) |
|---|---|
| Race Start | July 1, 2016 1:50:36am UTC |
| Race Finish | July 1, 2016 1:51:46am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. dabide (49.15 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. |