View Pit Stop page for race #1289 by agiantfish — Ghost race
View profile for Andy (agiantfish)
| Official speed | 65.43 wpm (62.72 seconds elapsed during race) |
|---|---|
| Race Start | May 14, 2014 1:34:03pm UTC |
| Race Finish | May 14, 2014 1:35:06pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. noahmarvin (57.45 wpm) |
| Accuracy | 94.0% |
| 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. |