View Pit Stop page for race #6084 by rackpanda — Ghost race
View profile for Juan (rackpanda)
| Official speed | 81.29 wpm (50.49 seconds elapsed during race) |
|---|---|
| Race Start | September 22, 2014 3:40:12pm UTC |
| Race Finish | September 22, 2014 3:41:02pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. mattman6886 (70.20 wpm) |
| Accuracy | 93.0% |
| 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. |