View Pit Stop page for race #5658 by mithadon — Ghost race
View profile for Mithadon (mithadon)
| Official speed | 143.89 wpm (28.52 seconds elapsed during race) |
|---|---|
| Race Start | December 17, 2013 12:09:07am UTC |
| Race Finish | December 17, 2013 12:09:35am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. sir_burpalot (119.98 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. |