View Pit Stop page for race #1658 by atrulz — Ghost race
View profile for Mike (atrulz)
| Official speed | 78.02 wpm (52.60 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2012 10:58:16pm UTC |
| Race Finish | May 4, 2012 10:59:09pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. ten10 (99.12 wpm) 2. namae_nanka (85.10 wpm) |
| Accuracy | 90.0% |
| 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. |