View Pit Stop page for race #4458 by tristanhilton85 — Ghost race
View profile for Tristan (tristanhilton85)
| Official speed | 82.25 wpm (49.90 seconds elapsed during race) |
|---|---|
| Race Start | May 16, 2015 1:15:51am UTC |
| Race Finish | May 16, 2015 1:16:41am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. asanch5169 (83.56 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. |