View Pit Stop page for race #127 by sillyem — Ghost race
View profile for Emily (sillyem)
| Official speed | 65.91 wpm (62.27 seconds elapsed during race) |
|---|---|
| Race Start | February 16, 2016 3:00:52pm UTC |
| Race Finish | February 16, 2016 3:01:54pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. stumphy (65.17 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. |