View Pit Stop page for race #50 by hinderbolt — Ghost race
View profile for Jon (hinderbolt)
| Official speed | 93.66 wpm (43.82 seconds elapsed during race) |
|---|---|
| Race Start | February 17, 2017 5:30:54am UTC |
| Race Finish | February 17, 2017 5:31:38am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. neilborde (92.60 wpm) |
| Accuracy | 92.0% |
| 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. |