View Pit Stop page for race #335 by neodestro734 — Ghost race
View profile for Philip (neodestro734)
| Official speed | 79.71 wpm (51.49 seconds elapsed during race) |
|---|---|
| Race Start | March 19, 2014 6:25:57pm UTC |
| Race Finish | March 19, 2014 6:26:49pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. eikig (68.13 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. |