View Pit Stop page for race #5693 by 40320 — Ghost race
View profile for 40320 (40320)
| Official speed | 120.07 wpm (34.18 seconds elapsed during race) |
|---|---|
| Race Start | November 17, 2013 7:11:37pm UTC |
| Race Finish | November 17, 2013 7:12:11pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
4. fexer (72.82 wpm) |
| Accuracy | 96.0% |
| 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. |