View Pit Stop page for race #1869 by megafepsdapam — Ghost race
View profile for megafepsdapam (megafepsdapam)
| Official speed | 97.57 wpm (42.06 seconds elapsed during race) |
|---|---|
| Race Start | October 12, 2012 12:40:36pm UTC |
| Race Finish | October 12, 2012 12:41:18pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. alexpizarroj (94.92 wpm) 3. linkz (66.47 wpm) |
| Accuracy | 99.0% |
| 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. |