View Pit Stop page for race #605 by lminosky — Ghost race
View profile for Luke (lminosky)
| Official speed | 78.06 wpm (52.57 seconds elapsed during race) |
|---|---|
| Race Start | March 27, 2014 4:20:16am UTC |
| Race Finish | March 27, 2014 4:21:09am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. spline (73.82 wpm) |
| Accuracy | 94.0% |
| 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. |