View Pit Stop page for race #333 by tinermim — Ghost race
View profile for Ramtin (tinermim)
| Official speed | 65.57 wpm (62.59 seconds elapsed during race) |
|---|---|
| Race Start | November 16, 2012 3:20:27pm UTC |
| Race Finish | November 16, 2012 3:21:30pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. greti (71.40 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. |