View Pit Stop page for race #10610 by nankky — Ghost race
| Official speed | 81.87 wpm (50.13 seconds elapsed during race) |
|---|---|
| Race Start | November 20, 2012 2:56:37am UTC |
| Race Finish | November 20, 2012 2:57:27am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. mcfrg (81.32 wpm) 3. slightly (80.97 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. |