View Pit Stop page for race #15 by narancs — Ghost race
View profile for citrom (narancs)
| Official speed | 60.71 wpm (67.60 seconds elapsed during race) |
|---|---|
| Race Start | February 27, 2013 4:59:34pm UTC |
| Race Finish | February 27, 2013 5:00:42pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. cpbh16 (68.72 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. |