View Pit Stop page for race #9009 by 10bd02006 — Ghost race
View profile for Pernekhan (10bd02006)
| Official speed | 88.90 wpm (46.16 seconds elapsed during race) |
|---|---|
| Race Start | March 8, 2013 5:51:36pm UTC |
| Race Finish | March 8, 2013 5:52:23pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. starfactor (67.97 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. |