View Pit Stop page for race #2455 by rubiksgh3 — Ghost race
View profile for Dana (rubiksgh3)
| Official speed | 77.49 wpm (52.96 seconds elapsed during race) |
|---|---|
| Race Start | June 19, 2014 7:02:43pm UTC |
| Race Finish | June 19, 2014 7:03:36pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. elqmilq (77.71 wpm) 3. rajku (76.06 wpm) |
| Accuracy | 94.0% |
| 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. |