View Pit Stop page for race #6233 by dvoraktrainer — Ghost race
View profile for Dvorak (dvoraktrainer)
| Official speed | 74.74 wpm (54.91 seconds elapsed during race) |
|---|---|
| Race Start | July 13, 2015 8:18:47pm UTC |
| Race Finish | July 13, 2015 8:19:42pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
4. angrathar (55.25 wpm) |
| Accuracy | 95.0% |
| 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. |