View Pit Stop page for race #147 by juneyb — Ghost race
View profile for Junebug (juneyb)
| Official speed | 62.14 wpm (66.04 seconds elapsed during race) |
|---|---|
| Race Start | March 12, 2013 1:00:10am UTC |
| Race Finish | March 12, 2013 1:01:16am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. hoyman (73.55 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. |