View Pit Stop page for race #342 by beanbean312 — Ghost race
View profile for beanbean (beanbean312)
| Official speed | 75.72 wpm (54.20 seconds elapsed during race) |
|---|---|
| Race Start | July 12, 2013 6:16:40pm UTC |
| Race Finish | July 12, 2013 6:17:34pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. bizerk (59.30 wpm) |
| Accuracy | 97.0% |
| 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. |