View Pit Stop page for race #4618 by amateur_ — Ghost race
View profile for IGA (amateur_)
| Official speed | 65.29 wpm (62.86 seconds elapsed during race) |
|---|---|
| Race Start | April 8, 2015 12:43:49pm UTC |
| Race Finish | April 8, 2015 12:44:52pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. duniltmg1 (62.43 wpm) |
| Accuracy | 94.0% |
| 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. |