View Pit Stop page for race #517 by nimrod007 — Ghost race
View profile for Andi (nimrod007)
| Official speed | 68.31 wpm (60.08 seconds elapsed during race) |
|---|---|
| Race Start | September 21, 2013 4:36:25am UTC |
| Race Finish | September 21, 2013 4:37:25am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. achacon1 (68.03 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. |