View Pit Stop page for race #9080 by abayto — Ghost race
| Official speed | 68.67 wpm (59.76 seconds elapsed during race) |
|---|---|
| Race Start | March 24, 2016 6:34:46am UTC |
| Race Finish | March 24, 2016 6:35:46am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. flim332 (79.29 wpm) 2. dar4545 (72.06 wpm) |
| Accuracy | 94.0% |
| 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. |