View Pit Stop page for race #35 by historyelective — Ghost race
View profile for Uriel Septim (historyelective)
| Official speed | 56.32 wpm (72.87 seconds elapsed during race) |
|---|---|
| Race Start | March 27, 2013 3:55:18am UTC |
| Race Finish | March 27, 2013 3:56:31am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. shotiko8 (55.77 wpm) |
| Accuracy | 92.0% |
| 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. |