View Pit Stop page for race #1076 by daimonds3 — Ghost race
View profile for Rinalds (daimonds3)
| Official speed | 62.70 wpm (65.45 seconds elapsed during race) |
|---|---|
| Race Start | June 20, 2014 3:45:13pm UTC |
| Race Finish | June 20, 2014 3:46:18pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. rotibom (63.36 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. |