View Pit Stop page for race #472 by megagon_dv — Ghost race
View profile for Megan (megagon_dv)
| Official speed | 45.95 wpm (89.31 seconds elapsed during race) |
|---|---|
| Race Start | October 19, 2016 6:04:50am UTC |
| Race Finish | October 19, 2016 6:06:19am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. s04129 (47.74 wpm) |
| Accuracy | 88.0% |
| 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. |