View Pit Stop page for race #685 by leap_frog12_ — Ghost race
View profile for leappyfrog12 (leap_frog12_)
| Official speed | 70.68 wpm (58.06 seconds elapsed during race) |
|---|---|
| Race Start | November 12, 2013 9:23:21pm UTC |
| Race Finish | November 12, 2013 9:24:19pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
5. rnkea28 (55.00 wpm) |
| Accuracy | 97.0% |
| 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. |