View Pit Stop page for race #1035 by agiantfish — Ghost race
View profile for Andy (agiantfish)
| Official speed | 64.37 wpm (63.76 seconds elapsed during race) |
|---|---|
| Race Start | October 1, 2013 12:31:35pm UTC |
| Race Finish | October 1, 2013 12:32:39pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
4. ashok009 (59.98 wpm) |
| Accuracy | 96.0% |
| 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. |