View Pit Stop page for race #155 by mads_getra — Ghost race
View profile for Mads (mads_getra)
| Official speed | 70.82 wpm (57.95 seconds elapsed during race) |
|---|---|
| Race Start | October 19, 2012 2:13:27pm UTC |
| Race Finish | October 19, 2012 2:14:25pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. wrodar (80.13 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. |