View Pit Stop page for race #2165 by jdapayne — Ghost race
View profile for Japes (jdapayne)
| Official speed | 72.07 wpm (56.94 seconds elapsed during race) |
|---|---|
| Race Start | March 26, 2013 9:35:30am UTC |
| Race Finish | March 26, 2013 9:36:27am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. nuh__yamin (74.36 wpm) |
| Accuracy | 93.0% |
| 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. |