View Pit Stop page for race #1616 by bubbler123 — Ghost race
View profile for Jonathan (bubbler123)
| Official speed | 61.28 wpm (66.97 seconds elapsed during race) |
|---|---|
| Race Start | October 8, 2014 11:49:07am UTC |
| Race Finish | October 8, 2014 11:50:14am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. arun808 (72.61 wpm) |
| Accuracy | 91.0% |
| 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. |