View Pit Stop page for race #71 by theslavemaster — Ghost race
View profile for kekto (theslavemaster)
| Official speed | 62.95 wpm (65.19 seconds elapsed during race) |
|---|---|
| Race Start | June 24, 2014 3:13:19pm UTC |
| Race Finish | June 24, 2014 3:14:24pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. pradeepsiva (53.26 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. |