View Pit Stop page for race #382 by johnsadar — Ghost race
View profile for Diplonicus (johnsadar)
Official speed | 71.12 wpm (57.71 seconds elapsed during race) |
---|---|
Race Start | October 13, 2013 11:06:57am UTC |
Race Finish | October 13, 2013 11:07:55am UTC |
Outcome | Win (1 of 5) |
Opponents |
3. waniku (62.80 wpm) 4. mhdco7 (61.40 wpm) |
Accuracy | 88.0% |
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. |