View Pit Stop page for race #515 by ibrahimtyper — Ghost race
View profile for Ibrahim (ibrahimtyper)
| Official speed | 66.36 wpm (61.84 seconds elapsed during race) |
|---|---|
| Race Start | September 28, 2013 8:31:20pm UTC |
| Race Finish | September 28, 2013 8:32:22pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. _akimbo_ (71.30 wpm) |
| Accuracy | 94.0% |
| 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. |