View Pit Stop page for race #1739 by no2pzl — Ghost race
View profile for Kevin (no2pzl)
Official speed | 70.95 wpm (57.84 seconds elapsed during race) |
---|---|
Race Start | January 29, 2013 3:27:12am UTC |
Race Finish | January 29, 2013 3:28:10am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. toklioko (63.19 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. |