View Pit Stop page for race #144 by koder — Ghost race
View profile for koder (koder)
| Official speed | 44.07 wpm (93.12 seconds elapsed during race) |
|---|---|
| Race Start | February 19, 2013 10:17:00am UTC |
| Race Finish | February 19, 2013 10:18:33am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. dhansu (39.01 wpm) |
| Accuracy | 96.0% |
| 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. |