View Pit Stop page for race #1037 by strudle120 — Ghost race
View profile for Tater (strudle120)
| Official speed | 65.54 wpm (62.62 seconds elapsed during race) |
|---|---|
| Race Start | August 3, 2016 8:40:20pm UTC |
| Race Finish | August 3, 2016 8:41:23pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. lovelydy (79.07 wpm) 2. sanstotz (69.02 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. |