View Pit Stop page for race #4163 by josepot — Ghost race
View profile for Josep M (josepot)
| Official speed | 73.67 wpm (55.71 seconds elapsed during race) |
|---|---|
| Race Start | April 27, 2015 11:30:23pm UTC |
| Race Finish | April 27, 2015 11:31:19pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
4. chasericker (57.29 wpm) |
| Accuracy | 96.0% |
| 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. |