View Pit Stop page for race #3185 by kohakuiro — Ghost race
View profile for Lazuline (kohakuiro)
| Official speed | 54.85 wpm (74.82 seconds elapsed during race) |
|---|---|
| Race Start | October 24, 2012 8:11:18am UTC |
| Race Finish | October 24, 2012 8:12:33am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. kaikai14 (50.05 wpm) |
| Accuracy | 95.0% |
| 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. |