View Pit Stop page for race #29 by bogge — Ghost race
View profile for Christian (bogge)
| Official speed | 70.50 wpm (58.21 seconds elapsed during race) |
|---|---|
| Race Start | April 2, 2012 8:02:28pm UTC |
| Race Finish | April 2, 2012 8:03:26pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. hockey228 (70.00 wpm) |
| Accuracy | 94.0% |
| 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. |