View Pit Stop page for race #1105 by darknessdone — Ghost race
View profile for iknnknkn (darknessdone)
| Official speed | 47.00 wpm (87.32 seconds elapsed during race) |
|---|---|
| Race Start | May 6, 2015 1:47:15pm UTC |
| Race Finish | May 6, 2015 1:48:42pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. duhber (61.39 wpm) |
| Accuracy | 81.0% |
| 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. |