View Pit Stop page for race #17 by turtle961 — Ghost race
View profile for Tom (turtle961)
| Official speed | 73.54 wpm (55.81 seconds elapsed during race) |
|---|---|
| Race Start | June 27, 2013 6:24:48am UTC |
| Race Finish | June 27, 2013 6:25:43am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. wharup (71.99 wpm) |
| Accuracy | 95.0% |
| 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. |