View Pit Stop page for race #2490 by angrathar — Ghost race
View profile for angrathar (angrathar)
| Official speed | 55.25 wpm (74.28 seconds elapsed during race) |
|---|---|
| Race Start | July 13, 2015 8:18:47pm UTC |
| Race Finish | July 13, 2015 8:20:02pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. dvoraktrainer (74.74 wpm) |
| Accuracy | 87.0% |
| 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. |