View Pit Stop page for race #2473 by reepchieep — Ghost race
View profile for Moriarty (reepchieep)
| Official speed | 71.35 wpm (57.52 seconds elapsed during race) |
|---|---|
| Race Start | June 3, 2014 8:21:22am UTC |
| Race Finish | June 3, 2014 8:22:20am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. mamaatje (53.78 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. |