View Pit Stop page for race #54 by blarghh — Ghost race
View profile for Blarghh (blarghh)
| Official speed | 63.23 wpm (64.91 seconds elapsed during race) |
|---|---|
| Race Start | March 15, 2012 6:03:27pm UTC |
| Race Finish | March 15, 2012 6:04:32pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. alfred1985 (59.76 wpm) 3. bachkimz (45.03 wpm) |
| Accuracy | 96.0% |
| 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. |