View Pit Stop page for race #2805 by darkec — Ghost race
View profile for Darko (darkec)
| Official speed | 74.36 wpm (55.19 seconds elapsed during race) |
|---|---|
| Race Start | June 16, 2013 9:16:24am UTC |
| Race Finish | June 16, 2013 9:17:19am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. roflmax (92.93 wpm) |
| Accuracy | 92.0% |
| 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. |