View Pit Stop page for race #73 by krillz — Ghost race
View profile for Krills (krillz)
Official speed | 63.28 wpm (64.85 seconds elapsed during race) |
---|---|
Race Start | October 9, 2012 7:46:56pm UTC |
Race Finish | October 9, 2012 7:48:01pm UTC |
Outcome | Win (1 of 3) |
Opponents |
3. xxsnakespitxx (57.01 wpm) |
Accuracy | 97.0% |
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. |