View Pit Stop page for race #1655 by twoddle2 — Ghost race
View profile for Kameloc (twoddle2)
| Official speed | 60.23 wpm (68.14 seconds elapsed during race) |
|---|---|
| Race Start | January 31, 2014 7:36:50am UTC |
| Race Finish | January 31, 2014 7:37:58am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. username9999 (59.82 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. |