View Pit Stop page for race #1654 by nevermind007 — Ghost race
View profile for Simon (nevermind007)
| Official speed | 75.12 wpm (54.63 seconds elapsed during race) |
|---|---|
| Race Start | October 21, 2013 3:44:45am UTC |
| Race Finish | October 21, 2013 3:45:39am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. wharup (63.15 wpm) |
| Accuracy | 94.0% |
| 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. |