View Pit Stop page for race #1005 by andyyusuf — Ghost race
View profile for ASGARD (andyyusuf)
| Official speed | 76.89 wpm (53.38 seconds elapsed during race) |
|---|---|
| Race Start | April 2, 2012 7:06:20pm UTC |
| Race Finish | April 2, 2012 7:07:13pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. whoyou (60.75 wpm) 3. smeggbrain (56.51 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. |