View Pit Stop page for race #8275 by pajahify — Ghost race
View profile for micorazon (pajahify)
| Official speed | 93.87 wpm (43.72 seconds elapsed during race) |
|---|---|
| Race Start | March 30, 2016 6:12:11pm UTC |
| Race Finish | March 30, 2016 6:12:55pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. tylermcintyler (84.86 wpm) 4. tr4v1sty (70.60 wpm) |
| Accuracy | 98.0% |
| 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. |