View Pit Stop page for race #281 by btbens — Ghost race
View profile for Brendan (btbens)
| Official speed | 58.27 wpm (70.43 seconds elapsed during race) |
|---|---|
| Race Start | June 11, 2014 7:43:31pm UTC |
| Race Finish | June 11, 2014 7:44:42pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. mamaatje (60.53 wpm) 4. xwrv (57.70 wpm) |
| Accuracy | 89.0% |
| 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. |