View Pit Stop page for race #15 by paxonkek — Ghost race
View profile for Paxon (paxonkek)
| Official speed | 75.47 wpm (54.38 seconds elapsed during race) |
|---|---|
| Race Start | March 7, 2013 1:53:06am UTC |
| Race Finish | March 7, 2013 1:54:01am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. brrr (81.85 wpm) 4. dood123 (64.71 wpm) |
| Accuracy | 98.0% |
| 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. |