View Pit Stop page for race #635 by razor_sharp7 — Ghost race
View profile for Josh (razor_sharp7)
| Official speed | 63.83 wpm (64.30 seconds elapsed during race) |
|---|---|
| Race Start | January 3, 2017 3:56:58am UTC |
| Race Finish | January 3, 2017 3:58:02am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. jentotz (43.11 wpm) |
| Accuracy | 93.0% |
| 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. |