View Pit Stop page for race #446 by bwarkee — Ghost race
View profile for Doofy (bwarkee)
| Official speed | 55.27 wpm (74.25 seconds elapsed during race) |
|---|---|
| Race Start | June 18, 2013 2:31:32am UTC |
| Race Finish | June 18, 2013 2:32:46am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. bilaltufail (51.26 wpm) |
| Accuracy | 95.0% |
| 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. |