View Pit Stop page for race #651 by mogh — Ghost race
| Official speed | 75.92 wpm (54.06 seconds elapsed during race) |
|---|---|
| Race Start | November 25, 2014 2:03:33am UTC |
| Race Finish | November 25, 2014 2:04:27am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. waniku (74.19 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. |