View Pit Stop page for race #867 by djearls — Ghost race
View profile for Dillan (djearls)
| Official speed | 48.93 wpm (83.87 seconds elapsed during race) |
|---|---|
| Race Start | February 4, 2013 8:37:35pm UTC |
| Race Finish | February 4, 2013 8:38:59pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. kankyu (62.83 wpm) 3. laetig (56.86 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. |