View Pit Stop page for race #1015 by deathwrecker — Ghost race
View profile for Andrew (deathwrecker)
| Official speed | 97.70 wpm (42.01 seconds elapsed during race) |
|---|---|
| Race Start | March 26, 2017 10:30:55pm UTC |
| Race Finish | March 26, 2017 10:31:37pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. weisz (97.29 wpm) |
| Accuracy | 95.0% |
| 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. |