View Pit Stop page for race #3931 by twoddle2 — Ghost race
View profile for Kameloc (twoddle2)
| Official speed | 73.39 wpm (55.92 seconds elapsed during race) |
|---|---|
| Race Start | May 16, 2014 7:16:32pm UTC |
| Race Finish | May 16, 2014 7:17:28pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. xwrv (62.09 wpm) |
| Accuracy | 99.0% |
| 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. |