View Pit Stop page for race #277 by plommo — Ghost race
View profile for plommo (plommo)
| Official speed | 52.38 wpm (78.35 seconds elapsed during race) |
|---|---|
| Race Start | August 30, 2013 4:50:29pm UTC |
| Race Finish | August 30, 2013 4:51:48pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. sk9nk12 (51.34 wpm) 4. alana3004 (44.83 wpm) |
| Accuracy | 93.0% |
| 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. |