View Pit Stop page for race #1253 by d4rk_phantom120 — Ghost race
View profile for Mike (d4rk_phantom120)
| Official speed | 97.74 wpm (41.99 seconds elapsed during race) |
|---|---|
| Race Start | July 19, 2015 4:24:13am UTC |
| Race Finish | July 19, 2015 4:24:55am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. shakennotstirred (73.80 wpm) |
| Accuracy | 92.0% |
| 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. |