View Pit Stop page for race #1365 by hipparcos — Ghost race
View profile for :| (hipparcos)
| Official speed | 94.75 wpm (43.31 seconds elapsed during race) |
|---|---|
| Race Start | May 31, 2017 10:56:03pm UTC |
| Race Finish | May 31, 2017 10:56:46pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
5. mp7maniac (61.86 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. |