View Pit Stop page for race #98 by alldowncrazy — Ghost race
View profile for karma (alldowncrazy)
| Official speed | 76.84 wpm (53.41 seconds elapsed during race) |
|---|---|
| Race Start | October 6, 2013 12:21:25am UTC |
| Race Finish | October 6, 2013 12:22:18am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. bizerk (67.04 wpm) |
| Accuracy | 90.0% |
| 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. |