View Pit Stop page for race #9 by tay0w — Ghost race
View profile for Fabian (tay0w)
| Official speed | 63.72 wpm (64.41 seconds elapsed during race) |
|---|---|
| Race Start | January 5, 2015 4:40:08pm UTC |
| Race Finish | January 5, 2015 4:41:12pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. mattdorow (55.34 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. |