View Pit Stop page for race #659 by fuzzlightbeard — Ghost race
View profile for Gavin (fuzzlightbeard)
| Official speed | 59.93 wpm (68.48 seconds elapsed during race) |
|---|---|
| Race Start | June 20, 2016 9:48:30am UTC |
| Race Finish | June 20, 2016 9:49:38am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. shahid_abbas (67.46 wpm) |
| Accuracy | 89.0% |
| 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. |