View Pit Stop page for race #1670 by c4lm — Ghost race
View profile for Michael (c4lm)
| Official speed | 45.31 wpm (90.58 seconds elapsed during race) |
|---|---|
| Race Start | November 29, 2014 1:29:17pm UTC |
| Race Finish | November 29, 2014 1:30:48pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. benzgrl90 (51.05 wpm) |
| Accuracy | 97.0% |
| 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. |