View Pit Stop page for race #6313 by pikston — Ghost race
View profile for Pikston (pikston)
| Official speed | 80.58 wpm (50.93 seconds elapsed during race) |
|---|---|
| Race Start | June 11, 2013 7:55:46am UTC |
| Race Finish | June 11, 2013 7:56:37am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
4. sambecket (54.00 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. |