View Pit Stop page for race #2354 by inoahlot4 — Ghost race
View profile for started from 50 now we here (inoahlot4)
| Official speed | 81.48 wpm (50.37 seconds elapsed during race) |
|---|---|
| Race Start | November 18, 2012 4:54:38am UTC |
| Race Finish | November 18, 2012 4:55:29am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. dew123 (60.44 wpm) |
| Accuracy | 92.0% |
| 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. |