View Pit Stop page for race #2025 by romarpatacsil — Ghost race
View profile for Romar (romarpatacsil)
| Official speed | 56.83 wpm (72.22 seconds elapsed during race) |
|---|---|
| Race Start | May 5, 2013 1:20:15am UTC |
| Race Finish | May 5, 2013 1:21:27am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. drschwuntan (48.96 wpm) |
| Accuracy | 94.0% |
| 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. |