View Pit Stop page for race #7 by parek — Ghost race
View profile for Patrik (parek)
| Official speed | 69.96 wpm (58.66 seconds elapsed during race) |
|---|---|
| Race Start | June 9, 2012 4:19:40pm UTC |
| Race Finish | June 9, 2012 4:20:39pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. albywelch (70.40 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. |