View Pit Stop page for race #18 by blixtkatt — Ghost race
View profile for Blixtkatt (blixtkatt)
| Official speed | 51.37 wpm (79.89 seconds elapsed during race) |
|---|---|
| Race Start | July 28, 2014 1:28:11pm UTC |
| Race Finish | July 28, 2014 1:29:31pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. ish4 (80.93 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. |