View Pit Stop page for race #2186 by ksm123 — Ghost race
View profile for Krzysiek (ksm123)
| Official speed | 51.86 wpm (79.14 seconds elapsed during race) |
|---|---|
| Race Start | March 27, 2013 12:50:53pm UTC |
| Race Finish | March 27, 2013 12:52:12pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. hifreeo (63.01 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. |