View Pit Stop page for race #244 by ieatyou1 — Ghost race
View profile for Bob (ieatyou1)
| Official speed | 74.23 wpm (55.29 seconds elapsed during race) |
|---|---|
| Race Start | September 25, 2016 6:24:38pm UTC |
| Race Finish | September 25, 2016 6:25:33pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. changetowumbo (78.08 wpm) |
| Accuracy | 91.0% |
| 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. |