View Pit Stop page for race #720 by lavedon — Ghost race
View profile for Luke (lavedon)
| Official speed | 98.00 wpm (41.88 seconds elapsed during race) |
|---|---|
| Race Start | March 18, 2015 8:03:59pm UTC |
| Race Finish | March 18, 2015 8:04:41pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. santosjl22 (94.29 wpm) 3. luukdeman111 (67.66 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. |