View Pit Stop page for race #174 by chamberlain — Ghost race
View profile for Jens (chamberlain)
| Official speed | 60.67 wpm (67.64 seconds elapsed during race) |
|---|---|
| Race Start | June 21, 2014 12:39:39pm UTC |
| Race Finish | June 21, 2014 12:40:46pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. op_dango (65.29 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. |