View Pit Stop page for race #7692 by bu_te — Ghost race
View profile for crowdofworkmen (bu_te)
| Official speed | 81.52 wpm (50.34 seconds elapsed during race) |
|---|---|
| Race Start | December 20, 2016 4:32:35pm UTC |
| Race Finish | December 20, 2016 4:33:25pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. smallchicken (77.74 wpm) |
| Accuracy | 90.0% |
| 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. |