View Pit Stop page for race #1543 by snoody — Ghost race
View profile for Snoody (snoody)
| Official speed | 47.88 wpm (85.71 seconds elapsed during race) |
|---|---|
| Race Start | September 29, 2014 1:22:28pm UTC |
| Race Finish | September 29, 2014 1:23:54pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. arun808 (74.35 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. |