View Pit Stop page for race #139 by datguy229 — Ghost race
View profile for Joe (datguy229)
| Official speed | 58.73 wpm (69.88 seconds elapsed during race) |
|---|---|
| Race Start | September 19, 2015 10:17:32pm UTC |
| Race Finish | September 19, 2015 10:18:42pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. jansson (61.01 wpm) |
| Accuracy | 88.0% |
| 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. |