View Pit Stop page for race #28 by clarrelol — Ghost race
View profile for Clarenz (clarrelol)
| Official speed | 50.37 wpm (81.48 seconds elapsed during race) |
|---|---|
| Race Start | April 6, 2013 12:41:40pm UTC |
| Race Finish | April 6, 2013 12:43:02pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. nighpher (58.43 wpm) |
| Accuracy | 84.0% |
| 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. |