View Pit Stop page for race #278 by higgsbosons — Ghost race
View profile for higgsboson (higgsbosons)
| Official speed | 68.50 wpm (59.91 seconds elapsed during race) |
|---|---|
| Race Start | June 5, 2014 9:30:18am UTC |
| Race Finish | June 5, 2014 9:31:18am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. thelastairblader (61.95 wpm) |
| Accuracy | 97.0% |
| 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. |