View Pit Stop page for race #639 by agiantfish — Ghost race
View profile for Andy (agiantfish)
| Official speed | 55.10 wpm (74.48 seconds elapsed during race) |
|---|---|
| Race Start | September 22, 2013 5:51:20am UTC |
| Race Finish | September 22, 2013 5:52:34am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. namnl2706 (56.32 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. |