View Pit Stop page for race #1885 by wdk5013 — Ghost race
View profile for William (wdk5013)
| Official speed | 69.48 wpm (59.07 seconds elapsed during race) |
|---|---|
| Race Start | November 2, 2014 9:58:34pm UTC |
| Race Finish | November 2, 2014 9:59:33pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. roselynne (83.98 wpm) 2. mattman6886 (78.19 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. |