View Pit Stop page for race #3502 by dudiellon — Ghost race
View profile for @dudiellon (dudiellon)
| Official speed | 87.65 wpm (46.82 seconds elapsed during race) |
|---|---|
| Race Start | February 2, 2012 10:03:21pm UTC |
| Race Finish | February 2, 2012 10:04:07pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. kosovar_reddit (100.60 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. |