View Pit Stop page for race #149 by awesomeguy123 — Ghost race
View profile for awesome (awesomeguy123)
| Official speed | 46.36 wpm (88.52 seconds elapsed during race) |
|---|---|
| Race Start | December 2, 2015 4:53:50am UTC |
| Race Finish | December 2, 2015 4:55:19am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. plaricn (79.35 wpm) 2. explodingbug4 (65.57 wpm) 4. fineson (50.79 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. |