View Pit Stop page for race #1053 by xormind — Ghost race
View profile for Stuart (xormind)
| Official speed | 55.72 wpm (73.65 seconds elapsed during race) |
|---|---|
| Race Start | January 2, 2015 3:11:06pm UTC |
| Race Finish | January 2, 2015 3:12:19pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. goddesen (54.91 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. |