View Pit Stop page for race #453 by raphyy — Ghost race
View profile for Raphael C (AISHK) (raphyy)
| Official speed | 90.82 wpm (45.19 seconds elapsed during race) |
|---|---|
| Race Start | September 28, 2013 3:14:50pm UTC |
| Race Finish | September 28, 2013 3:15:35pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. esraels (65.58 wpm) 3. vasconcelosbrazilian (60.16 wpm) 4. lazycheetah (55.59 wpm) |
| Accuracy | 96.0% |
| 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. |