View Pit Stop page for race #1128 by wangonmybird — Ghost race
View profile for wienerschnitzel (wangonmybird)
| Official speed | 89.36 wpm (45.93 seconds elapsed during race) |
|---|---|
| Race Start | June 10, 2014 4:04:24pm UTC |
| Race Finish | June 10, 2014 4:05:09pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. artnet (90.17 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. |