View Pit Stop page for race #2139 by paczlyf — Ghost race
View profile for appropriate nicknames pls (paczlyf)
| Official speed | 49.90 wpm (82.24 seconds elapsed during race) |
|---|---|
| Race Start | May 22, 2012 2:23:25pm UTC |
| Race Finish | May 22, 2012 2:24:48pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. ganesh_100 (74.43 wpm) 2. pravar (51.71 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. |