View Pit Stop page for race #16762 by superstronghold — Ghost race
View profile for Gledi (superstronghold)
| Official speed | 92.82 wpm (44.21 seconds elapsed during race) |
|---|---|
| Race Start | May 20, 2013 9:10:51pm UTC |
| Race Finish | May 20, 2013 9:11:35pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. renxsis (69.55 wpm) |
| Accuracy | 94.0% |
| 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. |