View Pit Stop page for race #1696 by slimaq — Ghost race
View profile for slimaq (slimaq)
| Official speed | 61.19 wpm (67.07 seconds elapsed during race) |
|---|---|
| Race Start | January 5, 2013 9:23:45pm UTC |
| Race Finish | January 5, 2013 9:24:52pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
4. kankyu (56.48 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. |