View Pit Stop page for race #185 by jbaumans — Ghost race
View profile for Jordan (jbaumans)
| Official speed | 77.80 wpm (52.75 seconds elapsed during race) |
|---|---|
| Race Start | July 28, 2015 9:00:47pm UTC |
| Race Finish | July 28, 2015 9:01:40pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. shwestrick (59.12 wpm) |
| Accuracy | 97.0% |
| 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. |