View Pit Stop page for race #514 by adenda2 — Ghost race
View profile for Lavell (adenda2)
| Official speed | 54.99 wpm (74.63 seconds elapsed during race) |
|---|---|
| Race Start | March 19, 2014 8:03:29pm UTC |
| Race Finish | March 19, 2014 8:04:44pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
3. joshdosti95 (69.25 wpm) |
| Accuracy | 96.0% |
| 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. |