View Pit Stop page for race #187 by phantomtyper — Ghost race
View profile for Sveto (phantomtyper)
| Official speed | 52.49 wpm (78.19 seconds elapsed during race) |
|---|---|
| Race Start | January 28, 2015 3:28:36am UTC |
| Race Finish | January 28, 2015 3:29:54am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. rotoflemf (62.10 wpm) |
| Accuracy | 97.0% |
| 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. |