View Pit Stop page for race #1617 by relevencione — Ghost race
View profile for Roger (relevencione)
| Official speed | 54.85 wpm (74.82 seconds elapsed during race) |
|---|---|
| Race Start | April 10, 2013 4:54:56am UTC |
| Race Finish | April 10, 2013 4:56:11am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. azirat (47.56 wpm) |
| Accuracy | 99.0% |
| 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. |