View Pit Stop page for race #157 by tsirotinsky — Ghost race
View profile for dotMPEG (tsirotinsky)
| Official speed | 61.19 wpm (67.07 seconds elapsed during race) |
|---|---|
| Race Start | April 30, 2012 1:44:35am UTC |
| Race Finish | April 30, 2012 1:45:42am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. jae1287 (71.94 wpm) |
| Accuracy | 92.0% |
| 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. |