View Pit Stop page for race #321 by samdcoder — Ghost race
View profile for sameer (samdcoder)
| Official speed | 61.72 wpm (66.49 seconds elapsed during race) |
|---|---|
| Race Start | July 9, 2014 4:00:45pm UTC |
| Race Finish | July 9, 2014 4:01:52pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. khirin (68.42 wpm) 2. clarrissa (67.77 wpm) |
| Accuracy | 92.0% |
| 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. |