View Pit Stop page for race #1056 by mhret — Ghost race
View profile for Mhret (mhret)
| Official speed | 62.08 wpm (66.11 seconds elapsed during race) |
|---|---|
| Race Start | December 16, 2013 5:59:12pm UTC |
| Race Finish | December 16, 2013 6:00:18pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
5. yarlyy (56.37 wpm) |
| Accuracy | 93.0% |
| 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. |