View Pit Stop page for race #38 by awesomisticka — Ghost race
View profile for Dylan (awesomisticka)
| Official speed | 59.33 wpm (69.17 seconds elapsed during race) |
|---|---|
| Race Start | April 3, 2014 7:57:21pm UTC |
| Race Finish | April 3, 2014 7:58:30pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. pyxll (64.73 wpm) 2. taterz (64.00 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. |