View Pit Stop page for race #616 by turker — Ghost race
View profile for Turker (turker)
| Official speed | 72.41 wpm (56.68 seconds elapsed during race) |
|---|---|
| Race Start | January 24, 2015 2:53:27pm UTC |
| Race Finish | January 24, 2015 2:54:24pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. ank123 (71.93 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. |