View Pit Stop page for race #322 by robikx — Ghost race
View profile for Robik (robikx)
| Official speed | 72.40 wpm (56.69 seconds elapsed during race) |
|---|---|
| Race Start | December 26, 2014 9:20:32pm UTC |
| Race Finish | December 26, 2014 9:21:29pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. xrvng (65.00 wpm) |
| Accuracy | 93.0% |
| 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. |