View Pit Stop page for race #115 by baezilisk — Ghost race
View profile for Gill (baezilisk)
| Official speed | 78.88 wpm (52.03 seconds elapsed during race) |
|---|---|
| Race Start | September 18, 2013 3:46:38am UTC |
| Race Finish | September 18, 2013 3:47:30am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. amy123 (83.70 wpm) 3. djpace (76.58 wpm) |
| Accuracy | 93.0% |
| 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. |