View Pit Stop page for race #348 by snicel — Ghost race
View profile for qwer (snicel)
| Official speed | 63.99 wpm (64.14 seconds elapsed during race) |
|---|---|
| Race Start | February 21, 2012 3:44:49pm UTC |
| Race Finish | February 21, 2012 3:45:53pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. asears76 (48.66 wpm) |
| Accuracy | 92.0% |
| 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. |