View Pit Stop page for race #106 by xkaban — Ghost race
View profile for xkaban (xkaban)
| Official speed | 52.43 wpm (78.28 seconds elapsed during race) |
|---|---|
| Race Start | July 15, 2014 8:02:18am UTC |
| Race Finish | July 15, 2014 8:03:36am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. borechen12 (46.56 wpm) |
| Accuracy | 94.0% |
| 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. |