View Pit Stop page for race #9 by monster3 — Ghost race
View profile for monster3 (monster3)
| Official speed | 87.84 wpm (46.72 seconds elapsed during race) |
|---|---|
| Race Start | February 8, 2013 5:14:54am UTC |
| Race Finish | February 8, 2013 5:15:41am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. staku (57.91 wpm) 4. firemp (53.47 wpm) |
| Accuracy | 95.0% |
| 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. |