View Pit Stop page for race #539 by oxygenblood — Ghost race
View profile for Ice (oxygenblood)
| Official speed | 58.31 wpm (70.38 seconds elapsed during race) |
|---|---|
| Race Start | August 14, 2011 11:48:51pm UTC |
| Race Finish | August 14, 2011 11:50:01pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
4. vn4u4m (40.15 wpm) |
| Accuracy | 94.0% |
| 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. |