View Pit Stop page for race #4155 by burn2nd — Ghost race
View profile for burn (burn2nd)
| Official speed | 63.96 wpm (64.17 seconds elapsed during race) |
|---|---|
| Race Start | April 14, 2013 4:59:41am UTC |
| Race Finish | April 14, 2013 5:00:46am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. million7 (57.74 wpm) |
| Accuracy | 95.0% |
| 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. |