View Pit Stop page for race #17 by totalfratmove — Ghost race
View profile for Dan (totalfratmove)
| Official speed | 62.73 wpm (65.42 seconds elapsed during race) |
|---|---|
| Race Start | April 22, 2014 6:04:59am UTC |
| Race Finish | April 22, 2014 6:06:05am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. gretsch (65.92 wpm) 3. gochoo (63.18 wpm) |
| Accuracy | 91.0% |
| 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. |