View Pit Stop page for race #4240 by jitterflugerpug — Ghost race
View profile for Brandon (jitterflugerpug)
| Official speed | 78.47 wpm (52.30 seconds elapsed during race) |
|---|---|
| Race Start | December 2, 2016 3:18:11pm UTC |
| Race Finish | December 2, 2016 3:19:03pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. ganc56141 (63.09 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. |