View Pit Stop page for race #1876 by cyril200x — Ghost race
View profile for cyril (cyril200x)
| Official speed | 58.45 wpm (70.21 seconds elapsed during race) |
|---|---|
| Race Start | September 21, 2013 1:34:29pm UTC |
| Race Finish | September 21, 2013 1:35:39pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. mamaatje (50.93 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. |