View Pit Stop page for race #514 by dawnavd — Ghost race
View profile for ♘ ℙяαвнαт (dawnavd)
| Official speed | 53.18 wpm (77.17 seconds elapsed during race) |
|---|---|
| Race Start | January 12, 2014 3:43:12pm UTC |
| Race Finish | January 12, 2014 3:44:29pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. qiuqiu6699 (50.72 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. |