View Pit Stop page for race #215 by bk_hapdiem — Ghost race
View profile for BK (bk_hapdiem)
| Official speed | 59.76 wpm (68.67 seconds elapsed during race) |
|---|---|
| Race Start | May 30, 2012 5:49:40am UTC |
| Race Finish | May 30, 2012 5:50:49am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. relevencione (41.16 wpm) |
| Accuracy | 97.0% |
| 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. |