View Pit Stop page for race #87 by dip797 — Ghost race
| Official speed | 82.63 wpm (49.67 seconds elapsed during race) |
|---|---|
| Race Start | November 30, 2012 5:25:46pm UTC |
| Race Finish | November 30, 2012 5:26:35pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. pandabot0407 (58.56 wpm) |
| Accuracy | 96.0% |
| 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. |