View Pit Stop page for race #4304 by snillor999 — Ghost race
View profile for George (snillor999)
| Official speed | 55.75 wpm (73.61 seconds elapsed during race) |
|---|---|
| Race Start | November 23, 2012 3:51:56am UTC |
| Race Finish | November 23, 2012 3:53:10am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. zack1220 (70.99 wpm) |
| Accuracy | 97.0% |
| 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. |