View Pit Stop page for race #981 by steffen_2 — Ghost race
View profile for Steffen (steffen_2)
| Official speed | 68.13 wpm (60.24 seconds elapsed during race) |
|---|---|
| Race Start | March 18, 2012 10:14:51pm UTC |
| Race Finish | March 18, 2012 10:15:52pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. jazzyjenn (84.36 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. |