View Pit Stop page for race #228 by slimshadylfc — Ghost race
View profile for Hendo (slimshadylfc)
| Official speed | 43.36 wpm (94.65 seconds elapsed during race) |
|---|---|
| Race Start | October 9, 2014 1:39:30pm UTC |
| Race Finish | October 9, 2014 1:41:05pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. shankyk (57.29 wpm) |
| Accuracy | 88.0% |
| 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. |