View Pit Stop page for race #152 by joschrs — Ghost race
View profile for Jos (joschrs)
| Official speed | 79.82 wpm (51.42 seconds elapsed during race) |
|---|---|
| Race Start | June 2, 2016 12:24:04pm UTC |
| Race Finish | June 2, 2016 12:24:56pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. sanchit92 (74.07 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. |