View Pit Stop page for race #60 by 2long — Ghost race
View profile for 2long (2long)
| Official speed | 53.74 wpm (76.37 seconds elapsed during race) |
|---|---|
| Race Start | March 28, 2014 2:22:47pm UTC |
| Race Finish | March 28, 2014 2:24:04pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. spiros (52.46 wpm) 4. shankyk (46.45 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. |