View Pit Stop page for race #629 by feteru — Ghost race
View profile for Feteru (feteru)
| Official speed | 62.08 wpm (66.11 seconds elapsed during race) |
|---|---|
| Race Start | June 1, 2012 3:12:42am UTC |
| Race Finish | June 1, 2012 3:13:48am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. lilcrest16 (74.95 wpm) |
| Accuracy | 89.0% |
| 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. |