View Pit Stop page for race #1025 by alcal — Ghost race
View profile for Alcal (alcal)
| Official speed | 71.03 wpm (57.78 seconds elapsed during race) |
|---|---|
| Race Start | April 26, 2014 3:40:41pm UTC |
| Race Finish | April 26, 2014 3:41:39pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. shsaidul (63.88 wpm) 3. luke_suster (63.29 wpm) 4. shaddii (59.71 wpm) |
| Accuracy | 98.0% |
| 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. |