View Pit Stop page for race #3150 by djpace — Ghost race
View profile for PaceDJ (djpace)
| Official speed | 75.58 wpm (54.30 seconds elapsed during race) |
|---|---|
| Race Start | October 18, 2013 4:05:09am UTC |
| Race Finish | October 18, 2013 4:06:03am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. miehunyou (65.48 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. |