View Pit Stop page for race #144 by timbozand — Ghost race
View profile for Tim (timbozand)
| Official speed | 62.92 wpm (65.23 seconds elapsed during race) |
|---|---|
| Race Start | March 17, 2015 12:28:01pm UTC |
| Race Finish | March 17, 2015 12:29:06pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. ttt321654 (50.54 wpm) |
| Accuracy | 90.0% |
| 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. |