View Pit Stop page for race #34 by khuliyar — Ghost race
View profile for Bender (khuliyar)
| Official speed | 71.57 wpm (57.34 seconds elapsed during race) |
|---|---|
| Race Start | September 25, 2015 7:38:52am UTC |
| Race Finish | September 25, 2015 7:39:49am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. mbenga (67.36 wpm) |
| Accuracy | 93.0% |
| 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. |