View Pit Stop page for race #2970 by lboulton — Ghost race
View profile for Lyndsey (lboulton)
| Official speed | 70.91 wpm (57.88 seconds elapsed during race) |
|---|---|
| Race Start | May 3, 2016 12:34:49pm UTC |
| Race Finish | May 3, 2016 12:35:47pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. abizarmuklis (76.26 wpm) |
| Accuracy | 98.0% |
| 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. |