View Pit Stop page for race #177 by rafaelrs — Ghost race
View profile for Rafael (rafaelrs)
| Official speed | 65.34 wpm (62.81 seconds elapsed during race) |
|---|---|
| Race Start | January 5, 2013 9:23:45pm UTC |
| Race Finish | January 5, 2013 9:24:48pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. slimaq (61.19 wpm) 4. kankyu (56.48 wpm) |
| Accuracy | 87.0% |
| 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. |