View Pit Stop page for race #1812 by brezerk — Ghost race
View profile for Igor (brezerk)
| Official speed | 94.22 wpm (43.56 seconds elapsed during race) |
|---|---|
| Race Start | August 10, 2013 1:26:17am UTC |
| Race Finish | August 10, 2013 1:27:01am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. init2winit (76.69 wpm) |
| Accuracy | 98.0% |
| 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. |