View Pit Stop page for race #279 by irfan3 — Ghost race
View profile for Irfan (irfan3)
| Official speed | 78.40 wpm (52.35 seconds elapsed during race) |
|---|---|
| Race Start | July 14, 2015 9:12:54pm UTC |
| Race Finish | July 14, 2015 9:13:46pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. dwright (68.60 wpm) |
| Accuracy | 97.0% |
| 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. |