View Pit Stop page for race #590 by samuraikattepus — Ghost race
View profile for Eivind (samuraikattepus)
| Official speed | 75.85 wpm (54.11 seconds elapsed during race) |
|---|---|
| Race Start | June 19, 2015 12:43:48am UTC |
| Race Finish | June 19, 2015 12:44:42am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. isuckbutimtrying (78.13 wpm) |
| Accuracy | 92.0% |
| 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. |