View Pit Stop page for race #115 by hoopenator — Ghost race
View profile for Matt (hoopenator)
| Official speed | 34.56 wpm (118.75 seconds elapsed during race) |
|---|---|
| Race Start | January 28, 2016 9:48:27pm UTC |
| Race Finish | January 28, 2016 9:50:25pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. codeinebryant (44.55 wpm) |
| Accuracy | 90.0% |
| 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. |