View Pit Stop page for race #1 by albiz94 — Ghost race
View profile for Alberto (albiz94)
| Official speed | 83.10 wpm (49.39 seconds elapsed during race) |
|---|---|
| Race Start | May 13, 2014 7:07:14pm UTC |
| Race Finish | May 13, 2014 7:08:04pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. lucatnt (74.45 wpm) |
| Accuracy | 92.0% |
| 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. |