View Pit Stop page for race #1091 by charlie10 — Ghost race
View profile for Chris (charlie10)
| Official speed | 92.84 wpm (44.21 seconds elapsed during race) |
|---|---|
| Race Start | February 9, 2014 3:06:38pm UTC |
| Race Finish | February 9, 2014 3:07:22pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. jolos (67.21 wpm) 4. pgesch (64.84 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. |