View Pit Stop page for race #3953 by djpace — Ghost race
View profile for PaceDJ (djpace)
Official speed | 81.81 wpm (50.17 seconds elapsed during race) |
---|---|
Race Start | November 15, 2013 5:06:17am UTC |
Race Finish | November 15, 2013 5:07:07am UTC |
Outcome | Win (1 of 5) |
Opponents |
3. hajpoj (67.47 wpm) |
Accuracy | 97.0% |
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. |