View Pit Stop page for race #591 by j0dymae — Ghost race
View profile for Jody (j0dymae)
Official speed | 86.84 wpm (47.26 seconds elapsed during race) |
---|---|
Race Start | June 19, 2013 7:09:17pm UTC |
Race Finish | June 19, 2013 7:10:04pm UTC |
Outcome | Win (1 of 5) |
Opponents |
4. mayimbe194 (63.19 wpm) |
Accuracy | 99.0% |
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. |