View Pit Stop page for race #44 by ergodox — Ghost race
View profile for Praveen (ergodox)
| Official speed | 70.13 wpm (58.52 seconds elapsed during race) |
|---|---|
| Race Start | August 3, 2014 9:38:55pm UTC |
| Race Finish | August 3, 2014 9:39:54pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. yarkee (66.32 wpm) |
| Accuracy | 97.0% |
| 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. |