View Pit Stop page for race #1374 by rtos — Ghost race
View profile for Sergio (rtos)
| Official speed | 55.30 wpm (74.21 seconds elapsed during race) |
|---|---|
| Race Start | March 14, 2015 8:07:36pm UTC |
| Race Finish | March 14, 2015 8:08:51pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. grahamhartigan (63.75 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. |