View Pit Stop page for race #1636 by wolfrayne — Ghost race
View profile for Randy (wolfrayne)
| Official speed | 90.54 wpm (45.33 seconds elapsed during race) |
|---|---|
| Race Start | April 1, 2013 2:02:37am UTC |
| Race Finish | April 1, 2013 2:03:23am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. digitalspenz (72.92 wpm) 3. partytoss (71.51 wpm) |
| Accuracy | 99.0% |
| 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. |