View Pit Stop page for race #3861 by lesinar — Ghost race
View profile for Ognjen (lesinar)
| Official speed | 69.58 wpm (58.98 seconds elapsed during race) |
|---|---|
| Race Start | September 8, 2013 2:34:35pm UTC |
| Race Finish | September 8, 2013 2:35:34pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. soulis (75.18 wpm) |
| Accuracy | 94.0% |
| 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. |