View Pit Stop page for race #158 by henriku — Ghost race
View profile for Henrik (henriku)
| Official speed | 76.70 wpm (53.51 seconds elapsed during race) |
|---|---|
| Race Start | January 19, 2015 11:14:19am UTC |
| Race Finish | January 19, 2015 11:15:12am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. urmaul (93.80 wpm) 3. colonelm0 (76.14 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. |