View Pit Stop page for race #2508 by gordy — Ghost race
View profile for Gordon (gordy)
| Official speed | 77.41 wpm (53.02 seconds elapsed during race) |
|---|---|
| Race Start | November 2, 2012 9:33:12pm UTC |
| Race Finish | November 2, 2012 9:34:05pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. manjo1 (72.68 wpm) |
| Accuracy | 96.0% |
| 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. |