View Pit Stop page for race #267 by keepontypin — Ghost race
View profile for Joss (keepontypin)
| Official speed | 78.17 wpm (52.50 seconds elapsed during race) |
|---|---|
| Race Start | March 20, 2014 12:09:34pm UTC |
| Race Finish | March 20, 2014 12:10:27pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. sat75 (67.81 wpm) 4. boonecz (63.99 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. |