View Pit Stop page for race #1403 by aeonlight — Ghost race
View profile for Michael (aeonlight)
Official speed | 71.63 wpm (57.29 seconds elapsed during race) |
---|---|
Race Start | December 11, 2013 10:21:40am UTC |
Race Finish | December 11, 2013 10:22:38am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. ronald2 (84.51 wpm) |
Accuracy | 93.0% |
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. |