View Pit Stop page for race #3 by sanderja — Ghost race
View profile for Sander (sanderja)
| Official speed | 63.37 wpm (64.76 seconds elapsed during race) |
|---|---|
| Race Start | September 12, 2013 7:48:26am UTC |
| Race Finish | September 12, 2013 7:49:31am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. psamdjakht (59.49 wpm) |
| Accuracy | 86.0% |
| 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. |