View Pit Stop page for race #7032 by roflmax — Ghost race
View profile for max (roflmax)
Official speed | 92.93 wpm (44.16 seconds elapsed during race) |
---|---|
Race Start | June 16, 2013 9:16:24am UTC |
Race Finish | June 16, 2013 9:17:08am UTC |
Outcome | Win (1 of 4) |
Opponents |
3. darkec (74.36 wpm) |
Accuracy | 97.0% |
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. |