View Pit Stop page for race #323 by roshia — Ghost race
View profile for Leimondu (roshia)
| Official speed | 58.15 wpm (70.58 seconds elapsed during race) |
|---|---|
| Race Start | April 9, 2013 4:32:05pm UTC |
| Race Finish | April 9, 2013 4:33:16pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. drdynamic (69.86 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. |