View Pit Stop page for race #223 by like_like — Ghost race
View profile for Like Like (like_like)
| Official speed | 83.59 wpm (49.10 seconds elapsed during race) |
|---|---|
| Race Start | May 24, 2013 2:17:13am UTC |
| Race Finish | May 24, 2013 2:18:02am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. rodger753 (66.95 wpm) |
| Accuracy | 98.0% |
| 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. |