View Pit Stop page for race #3868 by natfx7 — Ghost race
View profile for Nathaniel (natfx7)
| Official speed | 67.53 wpm (60.77 seconds elapsed during race) |
|---|---|
| Race Start | October 17, 2016 2:54:51pm UTC |
| Race Finish | October 17, 2016 2:55:52pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. thead9 (63.23 wpm) |
| Accuracy | 94.0% |
| 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. |