View Pit Stop page for race #1895 by mat_eo — Ghost race
View profile for Mat-Eo (mat_eo)
| Official speed | 92.25 wpm (44.49 seconds elapsed during race) |
|---|---|
| Race Start | April 21, 2012 11:53:08pm UTC |
| Race Finish | April 21, 2012 11:53:52pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. jamesshi (73.23 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. |