View Pit Stop page for race #1599 by haskellelephant — Ghost race
View profile for Eivind (haskellelephant)
| Official speed | 61.95 wpm (66.25 seconds elapsed during race) |
|---|---|
| Race Start | July 8, 2012 12:51:50pm UTC |
| Race Finish | July 8, 2012 12:52:56pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. gajuwakaghajini (74.77 wpm) |
| Accuracy | 96.0% |
| 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. |