View Pit Stop page for race #2684 by tkn1 — Ghost race
| Official speed | 63.30 wpm (64.83 seconds elapsed during race) |
|---|---|
| Race Start | June 15, 2014 6:41:02pm UTC |
| Race Finish | June 15, 2014 6:42:07pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
3. kimm10 (68.55 wpm) |
| Accuracy | 97.0% |
| 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. |