View Pit Stop page for race #351 by fingersofsteel — Ghost race
View profile for SpecialGuest (fingersofsteel)
| Official speed | 52.02 wpm (78.89 seconds elapsed during race) |
|---|---|
| Race Start | June 20, 2013 10:36:02pm UTC |
| Race Finish | June 20, 2013 10:37:21pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. amrcncpprhd (58.22 wpm) |
| Accuracy | 92.0% |
| 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. |