View Pit Stop page for race #2 by donnie1337 — Ghost race
View profile for Donnie (donnie1337)
| Official speed | 93.65 wpm (43.82 seconds elapsed during race) |
|---|---|
| Race Start | March 15, 2016 2:25:32pm UTC |
| Race Finish | March 15, 2016 2:26:15pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. gga_ (71.77 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. |