View Pit Stop page for race #1733 by evanisme — Ghost race
| Official speed | 78.00 wpm (52.62 seconds elapsed during race) |
|---|---|
| Race Start | February 16, 2012 8:17:14am UTC |
| Race Finish | February 16, 2012 8:18:07am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. 10bd02006 (64.25 wpm) 3. phonhay (61.73 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. |