View Pit Stop page for race #264 by tobiasjm — Ghost race
View profile for Tobias (tobiasjm)
| Official speed | 58.98 wpm (69.58 seconds elapsed during race) |
|---|---|
| Race Start | February 6, 2013 4:52:41pm UTC |
| Race Finish | February 6, 2013 4:53:51pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. shreddy (66.60 wpm) |
| Accuracy | 96.0% |
| 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. |