View Pit Stop page for race #1324 by jan_edz — Ghost race
View profile for Jan-Edz (jan_edz)
| Official speed | 61.97 wpm (66.23 seconds elapsed during race) |
|---|---|
| Race Start | February 17, 2015 9:01:25am UTC |
| Race Finish | February 17, 2015 9:02:31am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. bahdeng (52.17 wpm) |
| Accuracy | 96.0% |
| 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. |