View Pit Stop page for race #270 by nonni — Ghost race
View profile for nonni (nonni)
| Official speed | 71.81 wpm (57.15 seconds elapsed during race) |
|---|---|
| Race Start | July 14, 2011 1:41:33pm UTC |
| Race Finish | July 14, 2011 1:42:31pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. jumpsh0t (74.37 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. |