View Pit Stop page for race #433 by wols — Ghost race
| Official speed | 67.76 wpm (60.57 seconds elapsed during race) |
|---|---|
| Race Start | April 18, 2012 4:47:00am UTC |
| Race Finish | April 18, 2012 4:48:01am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. instiinct (78.00 wpm) |
| Accuracy | 94.0% |
| 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. |