View Pit Stop page for race #75 by darkshin19 — Ghost race
View profile for dBarkJ (darkshin19)
| Official speed | 52.50 wpm (78.17 seconds elapsed during race) |
|---|---|
| Race Start | April 26, 2013 8:25:47am UTC |
| Race Finish | April 26, 2013 8:27:05am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. arun808 (65.79 wpm) |
| Accuracy | 93.0% |
| 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. |