View Pit Stop page for race #12 by maggma — Ghost race
View profile for Maggma (maggma)
| Official speed | 84.47 wpm (48.59 seconds elapsed during race) |
|---|---|
| Race Start | April 4, 2016 1:37:56am UTC |
| Race Finish | April 4, 2016 1:38:44am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. olivertee (99.66 wpm) 3. etulf (70.51 wpm) |
| Accuracy | 95.0% |
| 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. |