View Pit Stop page for race #34 by viloxe — Ghost race
View profile for FinishingBlow (viloxe)
| Official speed | 61.80 wpm (66.41 seconds elapsed during race) |
|---|---|
| Race Start | September 1, 2013 4:45:04pm UTC |
| Race Finish | September 1, 2013 4:46:10pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. proydu (69.94 wpm) |
| Accuracy | 90.0% |
| 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. |