View Pit Stop page for race #315 by greendragons — Ghost race
View profile for greendragons (greendragons)
| Official speed | 55.68 wpm (73.71 seconds elapsed during race) |
|---|---|
| Race Start | December 6, 2013 12:22:56am UTC |
| Race Finish | December 6, 2013 12:24:09am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. bg2500 (57.16 wpm) |
| Accuracy | 94.0% |
| 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. |