View Pit Stop page for race #557 by changetowumbo — Ghost race
View profile for callum (changetowumbo)
| Official speed | 78.08 wpm (52.56 seconds elapsed during race) |
|---|---|
| Race Start | September 25, 2016 6:24:38pm UTC |
| Race Finish | September 25, 2016 6:25:30pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. ieatyou1 (74.23 wpm) |
| Accuracy | 91.0% |
| 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. |