View Pit Stop page for race #35 by jo1u — Ghost race
View profile for Lucian (jo1u)
| Official speed | 72.49 wpm (56.61 seconds elapsed during race) |
|---|---|
| Race Start | April 4, 2012 1:22:00pm UTC |
| Race Finish | April 4, 2012 1:22:57pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. peanut0718 (53.34 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. |