View Pit Stop page for race #240 by felipelopes — Ghost race
View profile for Felipe (felipelopes)
| Official speed | 62.21 wpm (65.97 seconds elapsed during race) |
|---|---|
| Race Start | May 24, 2014 9:08:59pm UTC |
| Race Finish | May 24, 2014 9:10:05pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. radgerayden (68.36 wpm) |
| Accuracy | 98.0% |
| 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. |