View Pit Stop page for race #566 by anilwits — Ghost race
View profile for anilwits (anilwits)
| Official speed | 43.38 wpm (94.61 seconds elapsed during race) |
|---|---|
| Race Start | February 1, 2015 11:19:37am UTC |
| Race Finish | February 1, 2015 11:21:11am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. reed1 (65.99 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. |