View Pit Stop page for race #2987 by wowcow — Ghost race
View profile for odk46Bt8 (wowcow)
| Official speed | 71.72 wpm (57.22 seconds elapsed during race) |
|---|---|
| Race Start | November 24, 2013 6:25:28pm UTC |
| Race Finish | November 24, 2013 6:26:25pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. syntec (72.01 wpm) |
| Accuracy | 98.0% |
| 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. |