View Pit Stop page for race #1798 by uros_krunic — Ghost race
View profile for Uros (uros_krunic)
| Official speed | 76.41 wpm (53.71 seconds elapsed during race) |
|---|---|
| Race Start | December 13, 2013 12:55:23am UTC |
| Race Finish | December 13, 2013 12:56:16am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. inventorman101 (65.80 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. |