View Pit Stop page for race #233 by grahamhartigan — Ghost race
View profile for Graham (grahamhartigan)
| Official speed | 63.75 wpm (64.38 seconds elapsed during race) |
|---|---|
| Race Start | March 14, 2015 8:07:36pm UTC |
| Race Finish | March 14, 2015 8:08:41pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. rtos (55.30 wpm) |
| Accuracy | 95.0% |
| 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. |