View Pit Stop page for race #257 by tadakoglu — Ghost race
View profile for Tayfun (tadakoglu)
| Official speed | 58.71 wpm (69.90 seconds elapsed during race) |
|---|---|
| Race Start | August 11, 2011 10:05:02pm UTC |
| Race Finish | August 11, 2011 10:06:12pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. kitaly (48.20 wpm) |
| Accuracy | 95.0% |
| 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. |