View Pit Stop page for race #3575 by roban — Ghost race
View profile for shoib (roban)
| Official speed | 78.96 wpm (51.98 seconds elapsed during race) |
|---|---|
| Race Start | March 31, 2014 7:26:40pm UTC |
| Race Finish | March 31, 2014 7:27:32pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. patsby (49.60 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. |