View Pit Stop page for race #16 by truemonarch — Ghost race
View profile for jeff (truemonarch)
| Official speed | 58.13 wpm (70.60 seconds elapsed during race) |
|---|---|
| Race Start | July 9, 2017 4:21:16am UTC |
| Race Finish | July 9, 2017 4:22:26am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. andrewhey (54.18 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. |