View Pit Stop page for race #86 by imaminecrafter32 — Ghost race
View profile for Eloise (imaminecrafter32)
| Official speed | 48.37 wpm (84.85 seconds elapsed during race) |
|---|---|
| Race Start | January 7, 2014 4:09:28am UTC |
| Race Finish | January 7, 2014 4:10:53am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. shaddii (61.71 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. |