View Pit Stop page for race #653 by novipi — Ghost race
View profile for Peter (novipi)
| Official speed | 58.17 wpm (70.55 seconds elapsed during race) |
|---|---|
| Race Start | December 11, 2012 11:53:55am UTC |
| Race Finish | December 11, 2012 11:55:06am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. saba10000 (43.70 wpm) |
| Accuracy | 91.0% |
| 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. |