View Pit Stop page for race #1615 by rrshift — Ghost race
View profile for Sean (rrshift)
| Official speed | 83.13 wpm (49.37 seconds elapsed during race) |
|---|---|
| Race Start | June 27, 2014 10:02:53pm UTC |
| Race Finish | June 27, 2014 10:03:42pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. aaronbeastall (70.96 wpm) |
| Accuracy | 96.0% |
| 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. |