View Pit Stop page for race #6404 by susavile — Ghost race
View profile for Victor (susavile)
| Official speed | 86.31 wpm (47.55 seconds elapsed during race) |
|---|---|
| Race Start | March 7, 2017 6:07:34pm UTC |
| Race Finish | March 7, 2017 6:08:21pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. sailend (99.11 wpm) |
| Accuracy | 99.0% |
| 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. |