View Pit Stop page for race #1519 by proking — Ghost race
View profile for blek (proking)
| Official speed | 72.63 wpm (56.51 seconds elapsed during race) |
|---|---|
| Race Start | August 7, 2012 2:20:12am UTC |
| Race Finish | August 7, 2012 2:21:08am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. blackyraze (81.23 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. |