View Pit Stop page for race #25 by projecthorn — Ghost race
View profile for project (projecthorn)
| Official speed | 66.01 wpm (62.17 seconds elapsed during race) |
|---|---|
| Race Start | December 14, 2013 5:06:41am UTC |
| Race Finish | December 14, 2013 5:07:43am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. davecat (44.25 wpm) |
| Accuracy | 99.0% |
| 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. |