View Pit Stop page for race #59 by bliink — Ghost race
View profile for adrian (bliink)
| Official speed | 56.88 wpm (72.15 seconds elapsed during race) |
|---|---|
| Race Start | July 13, 2012 8:33:48am UTC |
| Race Finish | July 13, 2012 8:35:00am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. mike27 (54.55 wpm) |
| Accuracy | 96.0% |
| 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. |