View Pit Stop page for race #248 by inoahlot4 — Ghost race
View profile for started from 50 now we here (inoahlot4)
| Official speed | 54.69 wpm (75.04 seconds elapsed during race) |
|---|---|
| Race Start | July 19, 2012 2:41:20am UTC |
| Race Finish | July 19, 2012 2:42:35am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. adase (52.90 wpm) |
| Accuracy | 89.0% |
| 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. |