View Pit Stop page for race #2 by hackerdavis123 — Ghost race
View profile for Davis (hackerdavis123)
| Official speed | 48.56 wpm (84.51 seconds elapsed during race) |
|---|---|
| Race Start | July 12, 2016 5:16:32pm UTC |
| Race Finish | July 12, 2016 5:17:57pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. salmanzeb (56.06 wpm) |
| Accuracy | 87.0% |
| 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. |