View Pit Stop page for race #4 by sal1191 — Ghost race
View profile for Raymond (sal1191)
| Official speed | 123.14 wpm (33.33 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2015 1:48:25am UTC |
| Race Finish | May 4, 2015 1:48:58am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. actionjacksn (47.25 wpm) |
| Accuracy | 98.0% |
| 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. |