View Pit Stop page for race #37 by epicene — Ghost race
View profile for Alex (epicene)
| Official speed | 87.81 wpm (46.74 seconds elapsed during race) |
|---|---|
| Race Start | November 12, 2013 6:07:45pm UTC |
| Race Finish | November 12, 2013 6:08:32pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. ramin2dkami (65.93 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. |