View Pit Stop page for race #106 by scamps — Ghost race
View profile for Julian (scamps)
| Official speed | 96.18 wpm (42.67 seconds elapsed during race) |
|---|---|
| Race Start | November 23, 2013 2:51:40am UTC |
| Race Finish | November 23, 2013 2:52:23am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. aceofspades9 (91.07 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. |