View Pit Stop page for race #1155 by aadimonk — Ghost race
| Official speed | 59.36 wpm (69.14 seconds elapsed during race) |
|---|---|
| Race Start | July 26, 2015 12:23:03pm UTC |
| Race Finish | July 26, 2015 12:24:12pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. persists (59.27 wpm) |
| Accuracy | 91.0% |
| 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. |