View Pit Stop page for race #8515 by miket349 — Ghost race
View profile for Mikey (miket349)
| Official speed | 87.07 wpm (47.13 seconds elapsed during race) |
|---|---|
| Race Start | August 27, 2016 3:06:08am UTC |
| Race Finish | August 27, 2016 3:06:55am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. slow_guy (72.89 wpm) |
| Accuracy | 96.0% |
| 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. |