View Pit Stop page for race #20 by shadowglory — Ghost race
View profile for Gloryan (shadowglory)
| Official speed | 72.17 wpm (56.87 seconds elapsed during race) |
|---|---|
| Race Start | December 31, 2011 2:05:05pm UTC |
| Race Finish | December 31, 2011 2:06:02pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. yoinneroid (66.99 wpm) |
| Accuracy | 89.0% |
| 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. |