View Pit Stop page for race #571 by dxtr112591 — Ghost race
View profile for Dx†R (dxtr112591)
| Official speed | 62.67 wpm (65.49 seconds elapsed during race) |
|---|---|
| Race Start | January 16, 2015 9:18:14pm UTC |
| Race Finish | January 16, 2015 9:19:19pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. twoddle2 (68.43 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. |