View Pit Stop page for race #134 by kralciplak — Ghost race
View profile for Ozan (kralciplak)
| Official speed | 53.47 wpm (76.75 seconds elapsed during race) |
|---|---|
| Race Start | August 15, 2013 2:14:24pm UTC |
| Race Finish | August 15, 2013 2:15:41pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. zyphx (74.94 wpm) 3. evynzx (44.55 wpm) |
| Accuracy | 95.0% |
| 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. |