View Pit Stop page for race #6046 by aladinsmonkey — Ghost race
View profile for aladins (aladinsmonkey)
| Official speed | 62.89 wpm (65.26 seconds elapsed during race) |
|---|---|
| Race Start | May 28, 2017 1:56:02pm UTC |
| Race Finish | May 28, 2017 1:57:07pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. jighaim (55.74 wpm) 4. arcaderoar (54.24 wpm) |
| Accuracy | 95.0% |
| 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. |