View Pit Stop page for race #299 by ainokea — Ghost race
View profile for dober (ainokea)
| Official speed | 60.47 wpm (67.87 seconds elapsed during race) |
|---|---|
| Race Start | March 15, 2012 7:07:19am UTC |
| Race Finish | March 15, 2012 7:08:27am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. merinus (62.78 wpm) |
| Accuracy | 91.0% |
| 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. |