View Pit Stop page for race #67 by kuiper530 — Ghost race
View profile for Kuiper (kuiper530)
| Official speed | 93.51 wpm (43.89 seconds elapsed during race) |
|---|---|
| Race Start | April 15, 2012 6:38:09pm UTC |
| Race Finish | April 15, 2012 6:38:53pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. oneproduct (77.90 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. |