View Pit Stop page for race #369 by twid — Ghost race
View profile for Andrea (twid)
| Official speed | 79.30 wpm (51.75 seconds elapsed during race) |
|---|---|
| Race Start | February 7, 2013 8:49:39am UTC |
| Race Finish | February 7, 2013 8:50:31am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. gajuwakaghajini (67.99 wpm) |
| Accuracy | 89.0% |
| 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. |