View Pit Stop page for race #287 by dsquared_210t93 — Ghost race
View profile for dimash (dsquared_210t93)
| Official speed | 56.63 wpm (72.47 seconds elapsed during race) |
|---|---|
| Race Start | October 4, 2011 4:38:54pm UTC |
| Race Finish | October 4, 2011 4:40:07pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. 777urtaza (49.62 wpm) |
| Accuracy | 96.0% |
| 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. |