View Pit Stop page for race #4976 by bone126 — Ghost race
View profile for Harry (bone126)
| Official speed | 54.16 wpm (75.78 seconds elapsed during race) |
|---|---|
| Race Start | January 5, 2017 12:54:43pm UTC |
| Race Finish | January 5, 2017 12:55:59pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. a9088391 (57.83 wpm) |
| Accuracy | 91.0% |
| 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. |