View Pit Stop page for race #2655 by edboogie — Ghost race
View profile for Edmund (edboogie)
| Official speed | 67.59 wpm (60.72 seconds elapsed during race) |
|---|---|
| Race Start | June 22, 2013 11:12:57pm UTC |
| Race Finish | June 22, 2013 11:13:58pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. docdanishphd (72.35 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. |