View Pit Stop page for race #1685 by flocc — Ghost race
View profile for Flocc (flocc)
| Official speed | 72.64 wpm (56.50 seconds elapsed during race) |
|---|---|
| Race Start | May 31, 2013 11:35:10am UTC |
| Race Finish | May 31, 2013 11:36:07am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. pentalon (97.27 wpm) 3. eternity443 (81.13 wpm) |
| Accuracy | 92.0% |
| 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. |