View Pit Stop page for race #269 by coupqt — Ghost race
View profile for Alex (coupqt)
| Official speed | 73.39 wpm (55.92 seconds elapsed during race) |
|---|---|
| Race Start | January 9, 2014 1:39:34am UTC |
| Race Finish | January 9, 2014 1:40:30am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. bertardy (69.58 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. |