View Pit Stop page for race #3340 by wizard24h — Ghost race
View profile for omar (wizard24h)
| Official speed | 74.26 wpm (55.27 seconds elapsed during race) |
|---|---|
| Race Start | June 15, 2014 4:32:50pm UTC |
| Race Finish | June 15, 2014 4:33:46pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. ivke (90.66 wpm) |
| Accuracy | 83.0% |
| 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. |