View Pit Stop page for race #169 by yamata2999 — Ghost race
View profile for Yamata (yamata2999)
| Official speed | 67.76 wpm (60.57 seconds elapsed during race) |
|---|---|
| Race Start | May 11, 2011 2:56:15pm UTC |
| Race Finish | May 11, 2011 2:57:15pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. djebou (60.07 wpm) 3. justinjustbeatyou1 (57.15 wpm) |
| Accuracy | 98.0% |
| 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. |