View Pit Stop page for race #54 by xpelazus — Ghost race
View profile for Rói (xpelazus)
| Official speed | 55.29 wpm (74.23 seconds elapsed during race) |
|---|---|
| Race Start | December 19, 2016 11:12:26am UTC |
| Race Finish | December 19, 2016 11:13:40am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
4. ferm (40.33 wpm) |
| Accuracy | 88.0% |
| 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. |