View Pit Stop page for race #4164 by roflmax — Ghost race
View profile for max (roflmax)
| Official speed | 86.26 wpm (47.58 seconds elapsed during race) |
|---|---|
| Race Start | April 19, 2013 7:44:43pm UTC |
| Race Finish | April 19, 2013 7:45:30pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. slightly (99.68 wpm) 3. p_a_w_m (62.76 wpm) |
| Accuracy | 98.0% |
| 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. |