View Pit Stop page for race #118 by dustio — Ghost race
View profile for Dustio (dustio)
| Official speed | 49.67 wpm (82.63 seconds elapsed during race) |
|---|---|
| Race Start | April 2, 2015 8:41:52pm UTC |
| Race Finish | April 2, 2015 8:43:15pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. mousielinda (68.66 wpm) |
| Accuracy | 84.0% |
| 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. |