View Pit Stop page for race #3323 by amateur_ — Ghost race
View profile for IGA (amateur_)
| Official speed | 61.15 wpm (67.11 seconds elapsed during race) |
|---|---|
| Race Start | November 15, 2013 12:13:47pm UTC |
| Race Finish | November 15, 2013 12:14:55pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. sholm (65.75 wpm) 4. miyapanget (58.54 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. |