View Pit Stop page for race #825 by 1024514 — Ghost race
View profile for FStan (1024514)
| Official speed | 59.04 wpm (69.51 seconds elapsed during race) |
|---|---|
| Race Start | September 12, 2016 2:31:55pm UTC |
| Race Finish | September 12, 2016 2:33:05pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. joshtopher (47.91 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. |