View Pit Stop page for race #2430 by someghost — Ghost race
View profile for someghost (someghost)
| Official speed | 70.96 wpm (57.84 seconds elapsed during race) |
|---|---|
| Race Start | April 27, 2013 11:46:42am UTC |
| Race Finish | April 27, 2013 11:47:40am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. duck2 (75.63 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. |