View Pit Stop page for race #3 by silvanite — Ghost race
View profile for Ryan (silvanite)
| Official speed | 66.76 wpm (61.47 seconds elapsed during race) |
|---|---|
| Race Start | July 23, 2012 11:59:03pm UTC |
| Race Finish | July 24, 2012 12:00:04am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. rfal10 (63.55 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. |