View Pit Stop page for race #1210 by ragingkeys — Ghost race
View profile for AJ (ragingkeys)
| Official speed | 79.77 wpm (51.45 seconds elapsed during race) |
|---|---|
| Race Start | September 30, 2014 6:10:39pm UTC |
| Race Finish | September 30, 2014 6:11:31pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. jandew (72.40 wpm) 3. oneguardsam (71.72 wpm) |
| Accuracy | 99.0% |
| 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. |