View Pit Stop page for race #1393 by vuttar — Ghost race
View profile for Teru (vuttar)
| Official speed | 137.06 wpm (29.94 seconds elapsed during race) |
|---|---|
| Race Start | February 11, 2012 2:22:51pm UTC |
| Race Finish | February 11, 2012 2:23:21pm UTC |
| Outcome | No win (2 of 6) |
| Opponents |
1. kiruuu (140.38 wpm) 3. dinoyoshi (103.37 wpm) 5. w_h_ (90.75 wpm) 6. sintyaku (77.39 wpm) |
| Accuracy | 97.0% |
| 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. |