View Pit Stop page for race #4184 by deflay — Ghost race
View profile for Deflay (deflay)
| Official speed | 67.62 wpm (60.69 seconds elapsed during race) |
|---|---|
| Race Start | April 24, 2013 2:59:39pm UTC |
| Race Finish | April 24, 2013 3:00:40pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. arun808 (59.35 wpm) 4. twoddle (46.35 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. |