View Pit Stop page for race #141 by zaran — Ghost race
View profile for Zaran (zaran)
| Official speed | 58.21 wpm (70.50 seconds elapsed during race) |
|---|---|
| Race Start | December 18, 2011 9:06:27am UTC |
| Race Finish | December 18, 2011 9:07:38am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. jonksig (56.64 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. |