View Pit Stop page for race #37 by hsemarap — Ghost race
View profile for Paramesh (hsemarap)
| Official speed | 73.53 wpm (55.81 seconds elapsed during race) |
|---|---|
| Race Start | September 12, 2013 4:44:19pm UTC |
| Race Finish | September 12, 2013 4:45:14pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. amitayd (70.06 wpm) |
| Accuracy | 99.0% |
| 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. |