View Pit Stop page for race #209 by aspectus — Ghost race
View profile for I run on coffee (aspectus)
| Official speed | 87.20 wpm (47.06 seconds elapsed during race) |
|---|---|
| Race Start | November 18, 2014 5:46:18am UTC |
| Race Finish | November 18, 2014 5:47:05am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. edzil1007 (66.52 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. |