View Pit Stop page for race #76 by poupon — Ghost race
View profile for poupon (poupon)
| Official speed | 51.44 wpm (79.78 seconds elapsed during race) |
|---|---|
| Race Start | August 13, 2015 2:31:34am UTC |
| Race Finish | August 13, 2015 2:32:54am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. tuhin1986 (38.45 wpm) |
| Accuracy | 92.0% |
| 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. |