View Pit Stop page for race #527 by pbh19950 — Ghost race
View profile for PBH (pbh19950)
| Official speed | 57.00 wpm (72.00 seconds elapsed during race) |
|---|---|
| Race Start | July 5, 2012 3:49:11pm UTC |
| Race Finish | July 5, 2012 3:50:23pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. nescioc (69.79 wpm) |
| Accuracy | 90.0% |
| 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. |