View Pit Stop page for race #4142 by avylazyboy — Ghost race
View profile for Avery (avylazyboy)
| Official speed | 84.65 wpm (48.48 seconds elapsed during race) |
|---|---|
| Race Start | June 9, 2016 10:15:49pm UTC |
| Race Finish | June 9, 2016 10:16:38pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. bobgolf (63.47 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. |