View Pit Stop page for race #26 by suzu — Ghost race
| Official speed | 67.61 wpm (60.70 seconds elapsed during race) |
|---|---|
| Race Start | November 21, 2011 8:09:34am UTC |
| Race Finish | November 21, 2011 8:10:34am UTC |
| Outcome | No win (3 of 2) |
| Opponents |
1. aznbuhdiee (123.04 wpm) |
| Accuracy | 86.0% |
| 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. |