View Pit Stop page for race #79 by xswype — Ghost race
View profile for Joel (xswype)
| Official speed | 62.92 wpm (65.23 seconds elapsed during race) |
|---|---|
| Race Start | March 13, 2015 1:31:54pm UTC |
| Race Finish | March 13, 2015 1:33:00pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
4. josepot (61.37 wpm) |
| Accuracy | 86.0% |
| 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. |