View Pit Stop page for race #593 by shotsov_qvickly — Ghost race
View profile for Shotsov (shotsov_qvickly)
| Official speed | 74.36 wpm (55.19 seconds elapsed during race) |
|---|---|
| Race Start | December 28, 2011 2:29:32pm UTC |
| Race Finish | December 28, 2011 2:30:27pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. blankout (65.35 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. |