View Pit Stop page for race #2246 by duck2 — Ghost race
View profile for duck2 (duck2)
| Official speed | 75.63 wpm (54.26 seconds elapsed during race) |
|---|---|
| Race Start | April 27, 2013 11:46:42am UTC |
| Race Finish | April 27, 2013 11:47:36am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. someghost (70.96 wpm) |
| Accuracy | 96.0% |
| 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. |