View Pit Stop page for race #172 by jukeno — Ghost race
View profile for Thomas (jukeno)
| Official speed | 87.75 wpm (46.77 seconds elapsed during race) |
|---|---|
| Race Start | April 7, 2013 12:43:56am UTC |
| Race Finish | April 7, 2013 12:44:43am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. megalog (71.90 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. |