View Pit Stop page for race #670 by s2dent — Ghost race
View profile for tstats[s2dent] (s2dent)
| Official speed | 93.29 wpm (43.99 seconds elapsed during race) |
|---|---|
| Race Start | October 1, 2014 2:17:50pm UTC |
| Race Finish | October 1, 2014 2:18:34pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. garg26 (91.82 wpm) |
| Accuracy | 99.0% |
| 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. |