View Pit Stop page for race #15383 by etulf — Ghost race
| Official speed | 70.51 wpm (58.20 seconds elapsed during race) |
|---|---|
| Race Start | April 4, 2016 1:37:56am UTC |
| Race Finish | April 4, 2016 1:38:54am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. olivertee (99.66 wpm) 2. maggma (84.47 wpm) |
| Accuracy | 92.0% |
| 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. |