View Pit Stop page for race #594 by ethanjs — Ghost race
View profile for Ethan (ethanjs)
| Official speed | 67.40 wpm (60.89 seconds elapsed during race) |
|---|---|
| Race Start | November 10, 2014 10:48:18pm UTC |
| Race Finish | November 10, 2014 10:49:18pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
4. indires (61.09 wpm) |
| Accuracy | 98.0% |
| 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. |