View Pit Stop page for race #1477 by raymund_jerk — Ghost race
View profile for raymund (raymund_jerk)
| Official speed | 57.53 wpm (71.34 seconds elapsed during race) |
|---|---|
| Race Start | November 15, 2011 6:27:22pm UTC |
| Race Finish | November 15, 2011 6:28:33pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. vaibhav1618 (60.33 wpm) 4. mrconductor (55.92 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. |