View Pit Stop page for race #1151 by rykarn — Ghost race
View profile for Martin (rykarn)
| Official speed | 67.58 wpm (60.73 seconds elapsed during race) |
|---|---|
| Race Start | December 2, 2014 4:07:25pm UTC |
| Race Finish | December 2, 2014 4:08:26pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. stormfalcon (72.53 wpm) |
| Accuracy | 95.0% |
| 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. |