View Pit Stop page for race #21 by raaandomname — Ghost race
View profile for Rasmus (raaandomname)
| Official speed | 69.87 wpm (58.74 seconds elapsed during race) |
|---|---|
| Race Start | March 29, 2013 4:53:35pm UTC |
| Race Finish | March 29, 2013 4:54:33pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. rachelboey (55.82 wpm) 3. rota22 (53.69 wpm) |
| Accuracy | 90.0% |
| 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. |