View Pit Stop page for race #2247 by ikayla — Ghost race
View profile for KAYLA (ikayla)
| Official speed | 52.65 wpm (77.95 seconds elapsed during race) |
|---|---|
| Race Start | July 1, 2014 1:57:07am UTC |
| Race Finish | July 1, 2014 1:58:25am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. viiiii (64.53 wpm) |
| Accuracy | 90.0% |
| 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. |