View Pit Stop page for race #4479 by amateur_ — Ghost race
View profile for IGA (amateur_)
| Official speed | 72.09 wpm (56.93 seconds elapsed during race) |
|---|---|
| Race Start | March 4, 2015 7:22:31am UTC |
| Race Finish | March 4, 2015 7:23:27am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. kakai123 (81.04 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. |