View Pit Stop page for race #8061 by maurizzzio — Ghost race
View profile for Mauricio (maurizzzio)
| Official speed | 96.06 wpm (42.72 seconds elapsed during race) |
|---|---|
| Race Start | January 27, 2015 9:57:52pm UTC |
| Race Finish | January 27, 2015 9:58:35pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. 348cdt21 (66.75 wpm) 3. x_danma (62.66 wpm) 4. catalistx (51.30 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. |