View Pit Stop page for race #1458 by samuelnsh — Ghost race
View profile for Sam (samuelnsh)
| Official speed | 92.54 wpm (44.35 seconds elapsed during race) |
|---|---|
| Race Start | October 19, 2014 12:23:26am UTC |
| Race Finish | October 19, 2014 12:24:10am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
4. yaella (68.49 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. |