View Pit Stop page for race #422 by tirphead4 — Ghost race
View profile for suzanne (tirphead4)
| Official speed | 67.46 wpm (60.84 seconds elapsed during race) |
|---|---|
| Race Start | October 8, 2013 12:48:41am UTC |
| Race Finish | October 8, 2013 12:49:42am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. superipey (73.01 wpm) |
| Accuracy | 91.0% |
| 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. |