View Pit Stop page for race #799 by arielsetzer — Ghost race
View profile for Ariel (arielsetzer)
| Official speed | 89.94 wpm (45.63 seconds elapsed during race) |
|---|---|
| Race Start | February 11, 2016 1:01:50pm UTC |
| Race Finish | February 11, 2016 1:02:36pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. magsi (69.68 wpm) |
| Accuracy | 95.0% |
| 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. |