View Pit Stop page for race #294 by randfee — Ghost race
View profile for randfee (randfee)
| Official speed | 67.59 wpm (60.72 seconds elapsed during race) |
|---|---|
| Race Start | January 21, 2013 2:46:50am UTC |
| Race Finish | January 21, 2013 2:47:51am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. shinji_kun (69.87 wpm) |
| Accuracy | 97.0% |
| 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. |