View Pit Stop page for race #621 by rollieann — Ghost race
View profile for Rollie (rollieann)
| Official speed | 83.61 wpm (49.09 seconds elapsed during race) |
|---|---|
| Race Start | August 30, 2014 9:26:53pm UTC |
| Race Finish | August 30, 2014 9:27:42pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. lukedude123 (66.63 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. |