View Pit Stop page for race #562 by metanoia2125 — Ghost race
View profile for Marc (metanoia2125)
| Official speed | 83.95 wpm (48.89 seconds elapsed during race) |
|---|---|
| Race Start | January 3, 2015 5:41:58pm UTC |
| Race Finish | January 3, 2015 5:42:47pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. polishtyper (79.90 wpm) |
| Accuracy | 98.0% |
| 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. |