View Pit Stop page for race #5623 by br0kenar0w — Ghost race
View profile for Epic (br0kenar0w)
| Official speed | 94.65 wpm (43.36 seconds elapsed during race) |
|---|---|
| Race Start | August 1, 2013 10:01:53am UTC |
| Race Finish | August 1, 2013 10:02:36am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. pentalon (89.29 wpm) 3. nschattner (71.96 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. |