View Pit Stop page for race #1577 by mrchips — Ghost race
View profile for Chips (mrchips)
| Official speed | 61.63 wpm (66.59 seconds elapsed during race) |
|---|---|
| Race Start | June 9, 2014 4:18:20am UTC |
| Race Finish | June 9, 2014 4:19:27am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. laura_lola (56.68 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. |