View Pit Stop page for race #4016 by zyphx — Ghost race
View profile for Marcel (zyphx)
| Official speed | 74.94 wpm (54.76 seconds elapsed during race) |
|---|---|
| Race Start | August 15, 2013 2:14:24pm UTC |
| Race Finish | August 15, 2013 2:15:19pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. kralciplak (53.47 wpm) 3. evynzx (44.55 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. |