View Pit Stop page for race #57 by aldrintyper — Ghost race
View profile for 192.168.143.1 (aldrintyper)
| Official speed | 66.09 wpm (62.10 seconds elapsed during race) |
|---|---|
| Race Start | May 27, 2014 1:46:45pm UTC |
| Race Finish | May 27, 2014 1:47:47pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. kieshamarie (72.76 wpm) |
| Accuracy | 90.0% |
| 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. |