View Pit Stop page for race #54 by qdbc — Ghost race
| Official speed | 53.90 wpm (76.14 seconds elapsed during race) |
|---|---|
| Race Start | June 25, 2012 12:02:13am UTC |
| Race Finish | June 25, 2012 12:03:29am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. mwrona (63.96 wpm) 3. kebbi (63.10 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. |