View Pit Stop page for race #1666 by xkj888418 — Ghost race
View profile for Darrick (xkj888418)
| Official speed | 62.02 wpm (66.17 seconds elapsed during race) |
|---|---|
| Race Start | June 9, 2013 10:53:33am UTC |
| Race Finish | June 9, 2013 10:54:39am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. fexer (71.97 wpm) |
| Accuracy | 93.0% |
| 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. |