View Pit Stop page for race #547 by pense007 — Ghost race
View profile for Jens (pense007)
| Official speed | 92.63 wpm (44.31 seconds elapsed during race) |
|---|---|
| Race Start | February 16, 2014 12:12:48am UTC |
| Race Finish | February 16, 2014 12:13:32am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. fantom_x86 (69.52 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. |