View Pit Stop page for race #706 by markdane22 — Ghost race
View profile for Mark (markdane22)
| Official speed | 56.07 wpm (73.19 seconds elapsed during race) |
|---|---|
| Race Start | September 22, 2011 5:15:05am UTC |
| Race Finish | September 22, 2011 5:16:18am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. jahsen (40.31 wpm) |
| Accuracy | 95.0% |
| 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. |