View Pit Stop page for race #1 by s1ll3ntk1ll3r — Ghost race
View profile for Tom (s1ll3ntk1ll3r)
| Official speed | 37.54 wpm (109.32 seconds elapsed during race) |
|---|---|
| Race Start | April 5, 2014 12:47:03am UTC |
| Race Finish | April 5, 2014 12:48:52am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
3. alamgirvigu (41.43 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. |